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Monday, February 26, 2024

Cheesy Baked Chicken with Mushrooms

Life has been happening in our household lately, so I have been looking for easy to make, but tasty meals. And the restrictions of my husband’s diet has been getting me down, so finding a new recipe for chicken has become a little daunting…but I think this recipe hits all the right marks!

Now, I will admit that I did “juge up” this recipe a bit by adding some additional basil and rosemary on top of the chicken before layering the mushrooms and cheese on top. Also, I can’t just sauté Mushrooms with garlic, so I added a little Italian seasoning, about 1/3 teaspoon and a 1/2 teaspoon Worchester sauce after the butter melted down.  And, if you are not a fan of Mozzarella cheese, you could definitely use any cheese you prefer…a Monterey Jack or a Sharp Cheddar would absolutely be good choices for this dish.
I hope you choose to try this dish! Happy Cooking!!!

***this recipe is adapted from “Cheesy Chicken and Mushroom Bake” from Diethood.com



• 1 tablespoon butter, divided
• 2 tablespoons olive oil, divided


• 8 ounces sliced button mushrooms
• 1 large yellow onion, thinly sliced
• salt and fresh ground black pepper, to taste
• 3 cloves garlic, minced


• 4 (1-pound total) boneless, skinless chicken breasts, pounded down to 1/4-inch thickness
• salt and fresh ground black pepper, to taste
• ½ teaspoon garlic powder
• ½ teaspoon smoked or sweet paprika
• 1 teaspoon Italian Seasoning
• 4 ounces shredded part-skim mozzarella cheese
• ½ cup low sodium chicken broth
• chopped fresh parsley, for garnish


• Preheat oven to 375˚F.
• Lightly grease a 9×13 baking dish with cooking spray and set aside.
• In a large skillet set over medium-high heat, melt 1/2 tablespoon butter and add 1/2 tablespoon olive oil.
• Add sliced mushrooms and sliced onions to the skillet; season with salt and pepper, and cook for 5 minutes, stirring occasionally.
• Stir in the garlic and cook for 20 seconds or until fragrant.
• Transfer half of the mushrooms mixture to the prepared baking dish; set the rest aside.
• Return skillet to heat and add the rest of the butter and olive oil.
• Season the chicken breasts with salt, pepper, garlic powder, paprika, and Italian Seasoning.
• Add chicken breasts to the hot oil – you may have to do this in batches if skillet isn’t big enough – and cook chicken breasts for 2 minutes per side, or until lightly browned.
• Remove chicken breasts from skillet and arrange over mushrooms in the baking dish.
• Return skillet to the stove; add chicken broth and scrape up the browned bits. Bring mixture to a boil and cook for 4 to 5 minutes, or until liquid is reduced.
• Meanwhile, top the chicken breasts with the rest of the mushrooms mixture, add cheese over the chicken breasts, and finally, pour in the prepared chicken broth.
• Bake uncovered for 15 minutes, or until chicken is cooked through.
• Remove from oven.
• Garnish with fresh parsley.
• Serve.

Monica Rorick
Monica Rorick was raised in Enid, graduating from EHS in 1988. As a young girl, Monica's love for cooking began and she enjoyed being in the kitchen, cooking alongside her mom, grandmother and great-grandmother when she could. She began baking cakes, her first one for her oldest niece's 1st birthday in the summer of 1993. In 1998, she moved to Reading, PA, where she had the opportunity to work with and learn pastry work from a master pastry chef. Monica moved back to Enid in 2010, starting her own business, The Queen of Cake (and all other sweets), which bloomed into The Pastry Nook bakery & bistro. Retiring from the business in January 2022, Monica now enjoys cooking and baking for her husband and family from her own kitchen and is excited to share some of those recipes with you.



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