baked chicken and cream of mushroom recipe

Written BySheba G Updated On
baked chicken and cream of mushroom recipe
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The Best baked chicken and cream of mushroom recipe

I’ve been making baked chicken and cream of mushroom recipe for years, and it’s a staple in my household. It’s a classic dish that never fails to impress, and I’m excited to share it with you.

The recipe is believed to have originated from European cuisine, where chicken was often cooked in a creamy sauce made with mushrooms and heavy cream. Over time, the recipe has been adapted and modified to suit different tastes and preferences.

In this version, I use boneless chicken breasts and a mixture of sautéed mushrooms and onions to create a rich and savory sauce. The result is a dish that’s both comforting and elegant, perfect for special occasions or everyday meals.

When I serve this recipe to my family, they always ask for seconds, and I know it’s because of the combination of flavors and textures that come together in each bite. The chicken is tender and juicy, the sauce is creamy and flavorful, and the aroma of sautéed mushrooms fills the kitchen.

It’s a dish that’s easy to make ahead of time, too – simply bake the chicken in advance, then reheat it with the sauce when you’re ready to serve. This makes it perfect for busy weeknights or holidays when you need a reliable meal that will please everyone.

Baked Chicken with Cream of Mushroom Sauce

Baked Chicken with Cream of Mushroom Sauce

4.7 from 805 votes

A comforting and flavorful dish featuring tender baked chicken smothered in a rich and creamy mushroom sauce. Serve with your favorite side dishes for a complete meal.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Chicken

4 boneless skinless chicken breasts
Salt and pepper to taste
1 tsp paprika
1 tsp garlic powder
2 tbsp olive oil

For the Cream of Mushroom Sauce

2 tbsp butter
1 small onion, finely chopped
8 oz mushrooms, sliced
2 cloves garlic, minced
2 tbsp all-purpose flour
1 1/2 cups chicken broth
1 cup heavy cream
1 tsp dried thyme
Salt and pepper to taste

👨‍🍳Directions

1Preheat the oven to 400°F.
2Season the chicken breasts with salt, pepper, paprika, and garlic powder on both sides.
3Heat the olive oil in an oven-safe skillet over medium-high heat.
4Add the chicken and cook until browned, about 3-4 minutes per side.
5Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F.
6Remove from the oven and set aside.
7While the chicken is baking, prepare the cream of mushroom sauce.
8Melt the butter in a large skillet over medium heat.
9Add the chopped onion and cook until softened and translucent, about 3-4 minutes.
10Add the sliced mushrooms and cook until they release their moisture and begin to brown, about 5-7 minutes.
11Stir in the minced garlic and cook for an additional 1 minute until fragrant.
12Sprinkle the flour over the mushroom mixture and stir to combine.
13Cook for 1-2 minutes, stirring constantly.
14Gradually pour in the chicken broth, stirring continuously to prevent lumps from forming.
15Bring the mixture to a simmer and let it cook for 3-4 minutes, or until the sauce has thickened slightly.
16Stir in the heavy cream, dried thyme, salt, and pepper.
17Reduce the heat to low and let the sauce simmer for an additional 5 minutes, stirring occasionally.
18Taste and adjust the seasoning if needed.
19Pour the cream of mushroom sauce over the baked chicken and serve hot.
20Enjoy with your favorite side dishes, such as mashed potatoes, rice, or pasta.

🔧Equipment

Baking dish
Mixing bowl
Skillet
Oven

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 20g💛Saturated Fat: 10g❤️Cholesterol: 125mg🧂Sodium: 700mg🌾Total Carbs: 10g🥦Dietary Fiber: 1g🍬Sugars: 2g🥩Protein: 35g

📝Notes

Tips: For a healthier option, you can use low-sodium chicken broth and reduce the amount of heavy cream. To make it gluten-free, substitute the all-purpose flour with a gluten-free flour blend.

Watch Video Of How Baked Chicken with Cream of Mushroom Sauce Works

This baked chicken and cream of mushroom recipe is a great option for any occasion – whether it’s a holiday dinner or a weeknight meal. The leftovers are easy to store in an airtight container in the fridge for up to three days or freeze them for up to two months.

To reheat, simply place the stored dish in a preheated oven at 350°F (175°C) until warmed through. You can also reheat individual portions in the microwave if needed.

❓ Frequently Asked Questions About Baked Chicken with Cream of Mushroom Sauce

Q1: What type of chicken should I use for this recipe?

You can use either boneless chicken breasts or thighs for this recipe. Boneless breasts are leaner and cook faster than thighs, while thighs have more fat and flavor. Either way, make sure to remove any excess fat or skin before cooking.

Q2: Can I substitute other types of mushrooms for the cremini mushrooms?

Yes, you can use other types of mushrooms like button, portobello, or even shiitake in place of cremini mushrooms. However, keep in mind that different mushrooms will change the flavor profile of the dish.

Q3: How do I prevent the chicken from drying out while baking?

To prevent the chicken from drying out while baking, make sure to not overcook it. Use a meat thermometer to check for internal temperatures – 165°F (74°C) is safe for cooked poultry.

Q4: Can I make this recipe ahead of time?

You can prepare the ingredients ahead of time but assemble the final dish just before baking. If you want to make it ahead of time entirely, you can refrigerate or freeze the prepared dish up to 24 hours in advance.

Q5: What if I don’t have heavy cream? Can I substitute it with something else?

You can substitute heavy cream with half-and-half or whole milk if you don’t have it on hand. Keep in mind that using lighter alternatives may alter the flavor profile slightly.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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