Introduction
There’s something magical about the combination of chicken and mushrooms — especially when they’re blanketed in a creamy, garlicky sauce and baked to perfection. This creamy chicken and mushroom bake is the ultimate cozy meal, with layers of savory flavor and a touch of elegance. It’s great for both weeknight dinners and special occasions. Best of all, it uses simple ingredients and can be made in one pan.
Ingredients (Serves 4–6)
For the Chicken:
- 4 boneless, skinless chicken breasts (or thighs)
- Salt and black pepper, to taste
- 1 tsp garlic powder
- 1 tsp paprika
- 2 tbsp olive oil or butter (for searing)
For the Sauce:
- 2 tbsp unsalted butter
- 1 small onion, finely chopped
- 3–4 garlic cloves, minced
- 250g (about 2 cups) mushrooms, sliced (button, cremini, or a mix)
- 2 tbsp all-purpose flour
- 1 cup chicken broth
- 1 cup heavy cream (or half and half for lighter)
- ½ cup grated Parmesan cheese
- 1 tsp Dijon mustard (optional, but adds depth)
- 1 tsp thyme (fresh or ½ tsp dried)
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
1. Preheat and Prep
Preheat your oven to 375°F (190°C). Season your chicken with salt, pepper, garlic powder, and paprika on both sides.
2. Sear the Chicken
Heat 2 tablespoons of olive oil or butter in a large ovenproof skillet over medium-high heat. Add the chicken and sear for 3–4 minutes per side until golden brown. (It doesn’t need to be cooked through yet.) Remove and set aside.
3. Sauté the Veggies
In the same skillet, reduce heat to medium. Add 2 tbsp butter and sauté onions until soft (about 2 minutes). Add garlic and cook another 30 seconds.
Add mushrooms and cook until softened and golden (about 5–7 minutes), stirring occasionally. Season with a pinch of salt and thyme.
4. Make the Sauce
Sprinkle in the flour and stir well to coat the mushrooms. Cook for 1–2 minutes to get rid of the raw flour taste.
Gradually pour in the chicken broth, stirring constantly. Then add the cream, Dijon mustard (if using), and Parmesan cheese. Simmer for 2–3 minutes until thickened slightly. Taste and adjust seasoning.
5. Bake
Return the seared chicken to the pan, nestling it into the sauce. Spoon some sauce over the chicken.
Transfer the pan to the preheated oven and bake for 20–25 minutes, or until the chicken is cooked through (internal temp should be 165°F / 74°C).
6. Serve
Garnish with fresh parsley and serve hot. This goes beautifully with mashed potatoes, pasta, or rice — anything to soak up that creamy sauce!
Tips & Variations
- Cheese Lovers: Add shredded mozzarella or Gruyère on top before baking for an extra cheesy finish.
- Veggie Boost: Add spinach or kale to the sauce before baking for added greens.
- Make Ahead: You can prepare the sauce and sear the chicken in advance, then bake when ready to serve.