Traditional recipes

Baked Chicken with Mushrooms and Mozzarella recipe

Baked Chicken with Mushrooms and Mozzarella recipe

  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Cuts of chicken
  • Chicken breast
  • Pan fried chicken breasts

This wonderful chicken and mushroom dish is simple to make and delicious served over rice or pasta. The chicken breasts are crumbed and lightly fried before being baked with mushrooms and topped with mozzarella.

1254 people made this

IngredientsServes: 4

  • 210g mushrooms, sliced
  • 4 skinless, boneless chicken breast fillets
  • 2 eggs, beaten
  • 120g seasoned breadcrumbs
  • 30g butter
  • 170g mozzarella, sliced
  • 175ml chicken stock

MethodPrep:15min ›Cook:30min ›Ready in:45min

  1. Preheat oven to 180 C / Gas 4.
  2. Place half of the mushrooms in a 20x30cm oven-safe dish. Dip chicken into beaten eggs, then roll in breadcrumbs.
  3. In frying pan, melt butter over medium heat. Brown both sides of chicken in frying pan. Place chicken on top of mushrooms, arrange remaining mushrooms on chicken, and top with mozzarella. Add chicken stock to dish.
  4. Bake in preheated oven for 30 to 35 minutes, or until chicken is no longer pink and juices run clear.

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Reviews & ratingsAverage global rating:(1810)

Reviews in English (1243)

Was absolutely lovely.-20 Mar 2016

by PurpleTartini

This tasted great!! I did what others suggested and added a can of cream of mushroom soup to the chicken broth. I also sauteed the mushrooms beforehand with olive oil and garlic. I then added salt and pepper to the egg before dipping the chicken in. Although I used italian bread crumbs, I added some other spices such as oregano and rosemary, since some people complained that it turned out too bland. Lastly, I added the cheese (I used swiss) during the last ten minutes of baking. Served with fettucine. DELICIOUS!! I will difinitly make again, and again, and again, and again......-27 Jul 2003

by Brenda Allen

I have made this dish several times and am always impressed with the results. However, I do some modifications: I always saute my mushrooms first. I have tried both canned and fresh... both turn out well. I also never add the cheese until the last 3-5 min. of baking time. One time, I forgot to add the cheese at the end so I made up a plate, put the sliced cheese on top and melted it in the microwave. My husband preferred the cheese this way as it was not so runny. I think from now on, I'll just melt the cheese on the chicken through the microwave. Also, with the runny sauce at the end, I thicken it up with a bit of cornstarch. This sauce/gravy is perfect on rice. This recipe has been added to the family favorites. Thanks so much for the recipe!-26 Jul 2003


Baked Mushroom Chicken

4 boneless, skinless chicken breast halves
1/4 cup all-purpose flour
3 tablespoons butter, divided
1 cup sliced, fresh mushrooms
1/2 cup chicken broth
1/4 teaspoon salt
1/8 teaspoon black pepper
1/8 cup Mozzarella cheese
1/8 cup grated Parmesan cheese
1/4 cup sliced green onions


Recipe Summary

  • ¼ cup olive oil
  • ¼ cup all-purpose flour
  • 2 large eggs, lightly beaten
  • ¾ cup seasoned bread crumbs
  • 8 boneless, skinless chicken breast halves (about 1 3/4 lbs. total), pounded to 1/4-inch thickness
  • Salt and pepper
  • 1 cup sliced mushrooms
  • ¼ cup white wine
  • 1 7.5-oz. jar roasted red peppers, drained, cut into strips
  • 8 ounces sliced mozzarella

Preheat oven to 400°F. Brush a 9-by-13-inch baking dish with 1 Tbsp. oil. Place flour, eggs and bread crumbs in separate shallow bowls. Season chicken with salt and pepper and dredge in flour, shaking off excess. Dip chicken in eggs, then place in bread crumbs, turning once and pressing so crumbs adhere. Place breaded cutlets on a parchment-lined tray in a single layer.

In a large skillet, heat 1 Tbsp. oil over medium heat. Brown chicken in batches, flipping once, 2 to 3 minutes per side, adding 1 Tbsp. oil to skillet between batches. Transfer browned cutlets to baking dish, overlapping pieces as necessary to fit. In same skillet, cook mushrooms, stirring, until golden brown, about 5 minutes.

Drizzle wine over cutlets, then top with mushrooms, peppers and cheese. Bake until chicken is no longer pink and cheese has melted, about 15 minutes. Place under a hot broiler to brown, if desired.


SHEET PAN CHICKEN RECIPES

Photo Credit: Damn Delicious

We love sheet pan dinners. They're so simple, and you only have to use one thing to cook both the chicken and veggies on. That's why these are some of our favorite baked chicken recipes!

  • Honey Balsamic Chicken Breasts and Veggies – This recipe from Damn Delicious is so easy and so versatile! You can use pretty much any veggies you have on hand: red potatoes, brown potatoes, sweet potatoes, asparagus, carrots, mushrooms, the sky's the limit.
  • Teriyaki Ginger Sesame Chicken & Broccoli – Break out your favorite Chinese-inspired seasonings and sauces and you'll be on your way to this quick and healthy recipe from Beautiful Eats & Things in no time!
  • Parmesan-Crusted Chicken and Veggies – Make an egg wash and crust your chicken in breadcrumbs and Parmesan cheese. Throw it on a sheet pan, along with any sad veggies that need to be used, and bake until done!
  • Chicken Fajitas – We have such a simple and quick sheet pan chicken fajitas recipe you definitely need to try out!
  • Chicken Thighs and Roasted Harvest Vegetables – Flavour & Savour's recipe has got it going on! It's the perfect way to use up those red potatoes, sweet potatoes, zucchini, shallots, and apples that are on their way out.
  • Ranch Chicken and Potatoes – Toss your chicken breasts (or thighs) and diced potatoes in a little olive oil and ranch dressing powder. You're going to love how fast you can whip this yummy recipe from Real House Moms together!

Pro Tip: Use a jelly roll pan and cover with parchment paper to make clean up a breeze!


Mozzarella & Tomato Baked Chicken

Classic Italian ingredients like oregano, olives, mozzarella, and more give our baked chicken bright, zesty flavor. It’s perfectly complemented by the soft garlic rolls you’ll make (to scoop up extra bites of saucy, tangy-sweet tomatoes) and a hearty side of sautéed broccoli.

Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

Title

Remove the dough from the refrigerator to bring to room temperature. Preheat the oven to 450°F. Wash and dry the fresh produce. Halve the tomatoes. Roughly chop the olives. Tear the mozzarella cheese into bite-sized pieces. Peel 2 cloves of garlic using a zester, finely grate into a paste (or use the small side of a box grater). In a bowl, add the halved tomatoes, chopped olives, torn cheese, and half the garlic paste. Drizzle with olive oil and season with salt and pepper toss to combine.

Pat the chicken dry with paper towels. Season on both sides with salt, pepper, and the oregano. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken. Cook 3 to 4 minutes per side, or until lightly browned. Leaving any browned bits (or fond) in the pan, transfer to a baking dish.

Evenly top the browned chicken with the tomato-cheese mixture season with salt and pepper. Bake 20 to 22 minutes, or until the chicken is cooked through. Remove from the oven.

While the chicken bakes, lightly oil a sheet pan. Tear the dough into 12 to 16 equal-sized rounds (about 2 inches per piece). Transfer to the sheet pan and arrange in an even layer. Bake 12 to 16 minutes, or until lightly browned and cooked through. Remove from the oven.

While the rolls bake, cut off and discard the bottom 1/2 inch of the broccoli stem cut the broccoli into small florets. Heat the pan of reserved fond on medium-high until hot (if the pan seems dry, add a drizzle of olive oil). Add the broccoli florets season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned. Add 1/2 cup of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 3 to 4 minutes, or until the broccoli is softened and the water has cooked off. Add as much of the red pepper flakes as you&rsquod like, depending on how spicy you&rsquod like the broccoli to be. Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Turn off the heat. Taste, then season with salt and pepper if desired.

While the broccoli cooks, melt the ghee in a large bowl in the microwave (or melt in a small pot on medium-high heat). Add half the parmesan cheese and as much of the remaining garlic paste as you&rsquod like. Season with salt and pepper stir to combine. Add the baked rolls toss to coat. Serve the baked chicken with the cooked broccoli and finished rolls. Garnish with the remaining parmesan cheese. Enjoy!

Tips from Home Chefs

About Blue Apron

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company &ldquoBlue Apron&rdquo because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Remove the dough from the refrigerator to bring to room temperature. Preheat the oven to 450°F. Wash and dry the fresh produce. Halve the tomatoes. Roughly chop the olives. Tear the mozzarella cheese into bite-sized pieces. Peel 2 cloves of garlic using a zester, finely grate into a paste (or use the small side of a box grater). In a bowl, add the halved tomatoes, chopped olives, torn cheese, and half the garlic paste. Drizzle with olive oil and season with salt and pepper toss to combine.

Pat the chicken dry with paper towels. Season on both sides with salt, pepper, and the oregano. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken. Cook 3 to 4 minutes per side, or until lightly browned. Leaving any browned bits (or fond) in the pan, transfer to a baking dish.

Evenly top the browned chicken with the tomato-cheese mixture season with salt and pepper. Bake 20 to 22 minutes, or until the chicken is cooked through. Remove from the oven.

While the chicken bakes, lightly oil a sheet pan. Tear the dough into 12 to 16 equal-sized rounds (about 2 inches per piece). Transfer to the sheet pan and arrange in an even layer. Bake 12 to 16 minutes, or until lightly browned and cooked through. Remove from the oven.

While the rolls bake, cut off and discard the bottom 1/2 inch of the broccoli stem cut the broccoli into small florets. Heat the pan of reserved fond on medium-high until hot (if the pan seems dry, add a drizzle of olive oil). Add the broccoli florets season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned. Add 1/2 cup of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 3 to 4 minutes, or until the broccoli is softened and the water has cooked off. Add as much of the red pepper flakes as you&rsquod like, depending on how spicy you&rsquod like the broccoli to be. Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Turn off the heat. Taste, then season with salt and pepper if desired.

While the broccoli cooks, melt the ghee in a large bowl in the microwave (or melt in a small pot on medium-high heat). Add half the parmesan cheese and as much of the remaining garlic paste as you&rsquod like. Season with salt and pepper stir to combine. Add the baked rolls toss to coat. Serve the baked chicken with the cooked broccoli and finished rolls. Garnish with the remaining parmesan cheese. Enjoy!


Classic Baked Mostaccioli

  • Baked Mostaccioli. Baked Ziti. Baked Penne. Bakey Cheesy Pasta (that’s what we call it in our house). They’re all different names for the same comforting dish—tube-shaped pasta baked with rich-sauce and lots of ooey-gooey cheese.

Mostaccioli, ziti and penne look a little different, but they taste the same. You won’t be able to tell the difference under all that glorious sauce and cheese, so use what’s handy!

The key to this weeknight-friendly baked mostaccioli is to use a good quality jarred pasta sauce. We love any of the Muir Glen Organic Pasta Sauces, but if you want to use homemade, go for it! I recommend making your favorite recipe in bulk and storing it in the freezer so you can still get the convenience of a ready-made sauce on busy nights.

This recipe keeps it simple with just Italian sausage, pasta, cheese, onion, garlic and pasta sauce, but it’s begging for you to customize it. Add in mushrooms, peppers, spinach, Alfredo sauce, different cheeses. I promise, you can’t mess this up.


WHAT YOU NEED TO MAKE BAKED CHICKEN PARMESAN

  • Chicken breasts: The star of the show is the juicy chicken breasts. You can use thighs instead if you would rather.
  • Olive oil: The olive oil gives you that crispy crust that we all know and love when it comes to chicken parmesan.
  • Panko bread crumbs: The secret to crunchy parmesan chicken is the panko bread crumbs. It&rsquos amazing.
  • Parmesan cheese: Every bite of this baked chicken is delicious because of the tangy parmesan cheese.
  • Seasonings: For seasonings, I always use garlic powder, dried oregano, and salt. It&rsquos a delightful combination and goes well with the other ingredients. You&rsquoll also need a little bit of black pepper as well.
  • Egg: Using egg is necessary to make the breading stick to the chicken breasts.
  • Marinara sauce: You can&rsquot have chicken parm without some marinara sauce too. It takes this chicken to the next level.
  • Shredded mozzarella: Sometimes, we use shredded mozzarella, and sometimes we use fresh mozzarella. Both are excellent choices.

Pound chicken breast halves until evenly thin. Dredge chicken with flour.

In a large skillet, heat 2 tablespoons of butter over medium heat. Cook chicken in butter for about 4 to 6 minutes on each side, until tender and cooked through.

Remove chicken to a shallow baking dish sprinkle lightly with salt and pepper.

Add 1 tablespoon butter to the skillet and sauté mushrooms until tender.

Arrange mushroom slices on top of each piece of chicken cover with a slice of cheese. Place the remaining mushrooms around the chicken.

Place chicken breasts under a hot broiler until cheese is melted.

Serve immediately with hot buttered pasta or rice.

Glass Bakeware Warning

Do not use glass bakeware when broiling or when a recipe calls to add liquid to a hot pan, as glass may explode. Even if it states oven-safe or heat resistant, tempered glass products can, and do, break occasionally.


HOW TO MAKE MUSHROOM CHICKEN

  • We start with cooking onions and mushrooms in a skillet for 5 minutes.
  • In the meantime, grab a meat mallet and pound the chicken down to about 1/4-inch thickness.
  • Transfer half of the cooked mushrooms mixture to a baking dish set aside the rest because we will use those to top the chicken.
  • Season chicken breasts and add to the skillet where you cooked the mushrooms cook each chicken breast for 2 minutes per side, or until golden brown.
  • 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 5 minutes, until liquid is reduced.
  • Top chicken breasts with the rest of the mushrooms mixture, add cheese, and pour in the prepared liquid.
  • Pop in a 375F preheated oven and bake for 15 minutes, or until chicken is cooked through and cheese is melted.
  • Garnish with fresh parsley and serve.

Serve this Mushroom Baked Chicken with a big green salad, or over a bed of rice, pasta, or Zucchini Noodles. It is a total crowd pleaser, and a great choice for a satisfying meal.


Preparation

Coat eggplant with flour. Heat oil in pan, and add the eggplant. Then add onions and garlic. Allow to cook until eggplant is golden and onions and are translucent. Add in mushrooms, red pepper, and salt. Once the vegetables have mostly cooked, add the tomatoes, oregano, and basil. Let simmer for 20 minutes.

Chicken/assembly:

Heat oven to 425 degrees. Use oven safe baking platter and coat with olive oil. Mix bread crumbs and parmesan cheese together.

After chicken is pounded thin (cover with plastic to pound) season with salt and pepper.

Dredge the chicken in the breadcrumbs and place in baking platter. Bake each side about 5-7 minutes, flipping the breasts.

When they appear done, remove from oven and add sauce to the pan to coat the chicken generously. Cover each breast with a slice of mozzarella, bake until golden, about 2 -3 minutes. Broil for about 30 seconds to 1 minute to get a golden color on top. Top with fresh basil leaves.