I just marinated my thighs in a little oil, lemon, red pepper flakes, garlic, pepper, rosemary, and a little thyme and parsley before seeing your recipe. It was fast and easy and I used chicken leg quarters. I will be making this dish again! The chicken was fork-tender, the sauce seasoned to perfection, and the entire dish definitely company-worthy. I’m looking forward to trying some of your other creations. Seasoned chicken with salt and pepper before baking. . https://www.yummly.com/recipes/baked-chicken-cream-mushroom I left out the mustard because I didn’t have any but followed everything else exactly. I got chicken breasts from Kroger and sliced them thin evenly to achieve the right thickness. Especially the one pan ones as I am a very lazy cook!! Transfer half of the cooked mushrooms mixture to a baking dish; set aside the rest because we will … Served over egg noodles. Will be adding to favorites . After reading some of the reviews, I did sprinkle Everglades Fish and Chicken seasoning on it when I put it in the oven. Made this for dinner tonight. Any tips? }); I substituted fat free half and half for the heavy cream to make it a little healthier. An easy meal for those busy weeknights! Any suggestions? Even though I trim the excess skin and scrape off as much of the fat as I can, there is always a lot of grease in the pan after browning. I have never tried it with chicken breasts but I don’t see why it wouldn’t work. Just made this for supper. This is a fan favorite in our house. So glad I tried it. Sprinkle with paprika. I know what you mean – it can get a little tedious! My kids ask for it all the time. This recipe just sounds amazing! It was worth it. Thank you for sharing I will definitely be making again! My picky don’t make-me-try-something-new husband and my i-hate-everything 6 year old BOTH LOVE THIS CHICKEN it has become the most requested dinner in our house. Trisha, I recommend transferring the chicken to a baking dish and cooking at the appropriate temperature listed in the recipe. I made this exactly as laid out except for 3 changes. That’s wonderful! Would serve this to company! I had to lower the temp from the recommended med-high to avoid burning the mushrooms too. It works wonders at thickening soups and gravy so I’m guessing it will also work well here. The only problem I have is that my oven doesn’t work at the moment, is it possible to do this recipe all on the stove top? The creamy garlic, mushroom sauce is so, so damn delicious! Whole family gave it a thumbs up. https://www.tasteofhome.com/recipes/baked-chicken-and-mushrooms It still tasted great but I couldn’t figure out how to get that film off of the sauce and wished it could have been a more uniform, creamy consistency. The taste isn’t quite the same but that’s what I use when avoiding dairy cream. This was so amazing. 10 STARS!!!!!!!!! Love your recipes! Made this tonight. Delicious! I wonder if I should have drained some off between browning the chicken and sauteeing the mushrooms. But unfortunately, without further recipe testing, I cannot answer with certainty. I love mushrooms, my husband loves onions, so this was perfect. . Will definitely make this one again for guests. Stir in heavy cream, Parmesan and mustard. Thank you for the best weeknight dinner! The butter added with the mushrooms and garlic cooled the fat slightly, but i still ended up with burned garlic almost right away. I share the deep love for mushrooms! I didn't have any green onions so had to leave them off. I also used Dijon mustard for the whole grain mustard and baby portabella mushrooms. I made one change, which was adding 1C dry white wine to the veg (okay two, I also added 1/2C each frozen chopped onion and kale since I had both on hand) and let it reduce by half before adding the chicken back. What an awesome dinner – my husband would love this – can’t wait to make it for him! I’ve never used whole grain mustard before and am hesitant to buy if i’m just going to need a tbsp for this. Yes, absolutely, although depending on the size of the chicken breast, cooking time will need to be adjusted to ensure that the chicken is completely cooked through. Thank you! The chicken was perfect…the sauce was rich and so yummy!!! I’ve made it for a number of friends and family and we always end up in food comas. This is a definite keeper. Still tasted marvelous! It is easy and doesn't seem like it would be that flavorful but it is! But unfortunately, without further recipe testing, I cannot answer with certainty. It’s fast easy and delicious! I made this chicken for the second time tonight, and followed the recipe exactly, which I don’t often do. I have been cooking chicken for 50+ years, and you have taught me a whole new way of cooking chicken thighs! Kosher salt and freshly ground black pepper, to taste. Probably would go for a lighter side than stuffing next time, but the asparagus was light enough and equally pleasing. I paired this with couscus and sauteed lemony julienned carrots and zucchini. It was delicious!! The chicken gave off a lot of fat in the initial browning so my mushrooms and garlic were swimming in oil and butter. We made this tonight for supper and served with buttered egg noodles and roasted broccoli. This dish was ABSOLUTELY DELICIOUS AND THEY DEVOURED IT. The only things I do different is use a lot more mushrooms and a little bit more of the mozzarella cheese because my family loves both. Tx so much! My dream dinner. Bake for 3-5 minutes or until cheese is melted. ….and we added spinach to the sauce at end….lovely recipe! I served the chicken, mushrooms and the pan sauce over wild rice! If you are new to cooking, give this a try, you will feel like a gourmet Chef when you’re done! A great comfort food recipe that the whole family can enjoy.Submitted by: CHOPPERCHICK!!! So moist and full of flavor ?????? The only change I will make next time is to double the sauce. It will change the flavor slightly though. —Lise Prestine of South Bend, Indiana, Baked Chicken and Mushrooms Recipe photo by Taste of Home. That’s probably why it wasn’t as pretty. Maddie, when the fat rises to the top, you can simply skim the fat as needed with a spoon. The taste is truly sinful. If possible, it was even better. My 9-year old requests it once a week and she is PICK-YYYY! Burnt hand and lesson learned. I LOVE THIS DISH. Very easy and delicious recipe. Sooo flavorful! It was SO good! Salt and pepper chicken breasts and evenly season … Will definitely be making this again. Oh, it was so good — perfect for a chilly night. Make sure the cream is heavy (we call it double in the UK) as the lighter cream will curdle when cooking if you add it to hot sauce. So, I know this is a crucial ingredient and will probably not taste the same without it, but do you think there could be a substitute for the heavy cream? Never disappointed. Well I have a similar love affair with mushrooms ( have you heard that some people are allergic to mushrooms?, how SAD it can be!) Just ate this, so delicious! Add broth, salt and pepper to mushrooms and bring to a boil for 5 minutes. My husband and I rather have that then the dark meat in the thigh. Did you follow the recipe exactly as is without any substitutions? I pounded out the breasts until the were thin and then followed the recipe. Thank YOU! Thanks for a great recipe!! Oven Baked Chicken and Mushroom Casserole Ingredients. I’ll be more diligent about it next time. Delish!!!! A devoted new follower!!! We now have a recipe where pearl barley is awesome! I cook almost every night so it becomes difficult to find new recipes. I just want to say that I recently found your site and I love it! I will definitely be making this again! I can’t have dairy sorry to even ask how I could change such an amazing looking dish! So tasty! Add sliced mushrooms and sliced onions to the skillet; season with salt and pepper, and cook for 5 minutes. Bake, uncovered, at 350° for 15 minutes. if (Math.random() > 0.5) { I used chicken tenders and a electric skillet. I chopped up a whole chicken and cooked the chicken in batches, starting with the breasts first since it’s much thicker. Resting them in the liquid insures that the meat stays tender and juicy, and the skin gets very crisp.