Creamy Chicken and Mushroom Bake

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🍗 Creamy Chicken and Mushroom Bake

🕒 Prep Time: 15 minutes

🕒 Cook Time: 30–35 minutes
🍽️ Serves: 4–6

✅ Ingredients:

🐔 Chicken:

  • 4 boneless, skinless chicken breasts (or thighs)

  • Salt & pepper, to taste

  • 1/2 tsp paprika (optional, for color)

  • 1 tbsp olive oil

🍄 Mushroom Sauce:

  • 2 tbsp butter

  • 1 small onion, finely chopped

  • 2–3 cloves garlic, minced

  • 8 oz mushrooms, sliced (white button or cremini)

  • 2 tbsp all-purpose flour

  • 1 cup chicken broth

  • 1 cup heavy cream (or half-and-half for lighter version)

  • 1/2 tsp thyme (dried or fresh)

  • 1/2 cup grated Parmesan cheese

  • 1/2 cup shredded mozzarella or Swiss cheese (optional for topping)

🍳 Instructions:

1. Preheat Oven

  • Preheat to 375°F (190°C).

2. Season & Sear Chicken

  • Season chicken breasts with salt, pepper, and paprika.

  • In a large oven-safe skillet or pan, heat olive oil over medium heat.

  • Sear chicken on both sides until golden brown (about 3–4 minutes per side). Remove and set aside — it doesn’t need to be cooked through yet.

3. Make the Mushroom Cream Sauce

  • In the same pan, melt butter. Add onions and cook until soft (2–3 minutes).

  • Add garlic and mushrooms. Sauté until mushrooms are browned and most of the moisture evaporates (about 5–7 minutes).

  • Sprinkle flour over the mushroom mixture and stir well.

  • Gradually pour in the chicken broth, stirring constantly to deglaze the pan.

  • Stir in cream and thyme. Simmer for 3–5 minutes until thickened slightly.

  • Stir in Parmesan cheese and adjust seasoning to taste.

4. Combine & Bake

  • Return chicken to the pan, nestling it into the creamy sauce.

  • Spoon sauce over the chicken.

  • Sprinkle shredded mozzarella or Swiss on top if using.

5. Bake

  • Transfer the pan to the oven and bake for 20–25 minutes, or until chicken reaches 165°F (74°C) internal temperature and sauce is bubbling.

6. Serve

  • Let rest for 5 minutes.

  • Serve over mashed potatoes, pasta, rice, or steamed vegetables.

❓Q&A – Creamy Chicken and Mushroom Bake

🔹 Can I use chicken thighs instead of breasts?

Absolutely. Thighs are juicier and more forgiving. Adjust cook time slightly if bone-in.

🔹 Can I use canned mushrooms?

Fresh mushrooms are best for texture and flavor, but canned can work in a pinch. Drain them well and cook less time since they’re already soft.

🔹 What if I don’t have an oven-safe skillet?

No problem. Cook the chicken and sauce in a regular pan, then transfer everything to a baking dish before baking.

🔹 Can I make it ahead of time?

Yes. Assemble everything, cover tightly, and refrigerate up to 24 hours. Add 5–10 minutes to baking time if starting from cold.

🔹 How do I make it dairy-free?

  • Use dairy-free butter or olive oil.

  • Substitute cream with unsweetened almond milk + 1 tbsp cornstarch (mixed with broth).

  • Skip the cheese or use dairy-free versions.

🔹 Can I freeze it?

Yes, but it’s best frozen before baking (once assembled and cooled).
If already baked, let it cool completely, then freeze in an airtight container for up to 2 months.

🔹 What sides go best with this?

  • Mashed potatoes

  • Buttered noodles or egg pasta

  • Steamed green beans or broccoli

  • Garlic bread or crusty rolls

🔹 Can I add veggies to the bake?

Definitely! Try:

  • Spinach (stir into the sauce before baking)

  • Peas or asparagus tips (add before baking)

  • Zucchini (sauté briefly with the mushrooms)

🧀 Tips for Success:

  • Don’t overcrowd the mushrooms — give them room to brown.

  • Let the sauce thicken before baking, or it will be too watery.

  • Always rest the chicken 5–10 minutes before serving to keep it juicy.

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