Cheesy Chicken and Mushroom Bake: A Comfort Food Classic

This Cheesy Chicken and Mushroom Bake is the ultimate comfort food. It’s creamy, cheesy, packed with flavor, and surprisingly easy to make. This dish is perfect for a weeknight dinner or a weekend gathering, and it’s guaranteed to be a crowd-pleaser. Get ready to elevate your chicken game with this delicious and satisfying recipe!

## Why You’ll Love This Recipe

* **Comforting and Delicious:** The combination of creamy sauce, tender chicken, earthy mushrooms, and melted cheese is simply irresistible.
* **Easy to Make:** This recipe requires minimal prep and cooking time, making it ideal for busy weeknights.
* **Versatile:** You can easily customize this recipe by adding different vegetables, cheeses, or herbs to suit your taste.
* **Crowd-Pleasing:** Everyone loves a good cheesy bake, and this one is sure to be a hit with family and friends.
* **Make-Ahead Friendly:** You can assemble the bake ahead of time and refrigerate it until you’re ready to bake.

## Ingredients You’ll Need

* **Chicken Breasts:** Boneless, skinless chicken breasts are the star of the show. You can also use chicken thighs for a richer flavor.
* **Mushrooms:** Cremini (baby bella) mushrooms are my go-to, but you can use any variety you like, such as white button mushrooms, shiitake mushrooms, or portobello mushrooms.
* **Onion:** Adds a savory base to the sauce.
* **Garlic:** Essential for flavor!
* **Butter:** Used to sauté the vegetables and create the roux for the sauce.
* **All-Purpose Flour:** Thickens the sauce.
* **Chicken Broth:** Adds flavor and moisture to the sauce.
* **Heavy Cream:** Makes the sauce rich and creamy. You can substitute with half-and-half for a lighter option.
* **Shredded Cheese:** A blend of cheddar and mozzarella cheese creates a perfectly melty and flavorful topping. You can also use Gruyere, Monterey Jack, or your favorite cheese.
* **Dried Thyme:** Adds a subtle earthy flavor.
* **Salt and Pepper:** To taste.
* **Olive Oil:** For searing the chicken.
* **Optional: Fresh Parsley:** For garnish.

## Step-by-Step Instructions

Here’s a detailed guide to making this Cheesy Chicken and Mushroom Bake:

**1. Prepare the Chicken:**

* Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
* Slice the chicken breasts horizontally to create thinner cutlets. This will help them cook evenly and quickly.
* Season the chicken cutlets generously with salt, pepper, and dried thyme.

**2. Sear the Chicken:**

* Heat olive oil in a large skillet over medium-high heat.
* Add the chicken cutlets to the skillet in a single layer, being careful not to overcrowd the pan. You may need to work in batches.
* Sear the chicken for 2-3 minutes per side, until lightly browned but not fully cooked. The chicken will finish cooking in the oven.
* Remove the chicken from the skillet and set aside.

**3. Sauté the Vegetables:**

* In the same skillet, melt the butter over medium heat.
* Add the chopped onion and cook until softened, about 5 minutes.
* Add the sliced mushrooms and minced garlic and cook until the mushrooms are tender and have released their moisture, about 8-10 minutes.
* Season with salt and pepper.

**4. Make the Cream Sauce:**

* Sprinkle the flour over the mushroom mixture and cook for 1 minute, stirring constantly to create a roux.
* Gradually whisk in the chicken broth, making sure to break up any lumps.
* Bring the sauce to a simmer and cook until thickened, about 3-5 minutes.
* Stir in the heavy cream and bring the sauce back to a simmer. Cook for another 1-2 minutes, or until slightly thickened.
* Remove the sauce from the heat and season with salt and pepper to taste.

**5. Assemble the Bake:**

* Pour a thin layer of the cream sauce into the prepared baking dish.
* Arrange the seared chicken cutlets in a single layer over the sauce.
* Pour the remaining cream sauce over the chicken, making sure to cover it evenly.

**6. Add the Cheese:**

* Sprinkle the shredded cheddar and mozzarella cheese evenly over the top of the bake.

**7. Bake:**

* Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly and the chicken is cooked through. The internal temperature of the chicken should reach 165°F (74°C).

**8. Garnish and Serve:**

* Remove the bake from the oven and let it rest for a few minutes before serving.
* Garnish with fresh parsley, if desired.
* Serve hot and enjoy!

## Tips for Success

* **Don’t Overcrowd the Skillet:** When searing the chicken, make sure not to overcrowd the skillet. Overcrowding will lower the temperature of the pan and cause the chicken to steam instead of sear. Work in batches if necessary.
* **Use Fresh Mushrooms:** Fresh mushrooms will provide the best flavor and texture. Avoid using canned mushrooms, as they can be mushy and bland.
* **Adjust the Sauce Consistency:** If the sauce is too thick, add a little more chicken broth or cream until it reaches your desired consistency. If the sauce is too thin, simmer it for a few more minutes to allow it to thicken.
* **Don’t Overbake the Chicken:** Overbaking the chicken will make it dry and tough. Use a meat thermometer to ensure that the chicken is cooked to the proper internal temperature.
* **Let it Rest:** Letting the bake rest for a few minutes before serving will allow the sauce to thicken slightly and prevent it from being too runny.

## Variations and Substitutions

* **Vegetables:** Add other vegetables to the bake, such as broccoli florets, asparagus spears, bell peppers, or spinach.
* **Cheese:** Experiment with different types of cheese, such as Gruyere, Monterey Jack, provolone, or Parmesan cheese.
* **Herbs:** Use different herbs, such as rosemary, oregano, or Italian seasoning, to add different flavors to the bake.
* **Spices:** Add a pinch of red pepper flakes for a little heat.
* **Wine:** Add a splash of dry white wine to the sauce for extra flavor.
* **Cream Cheese:** Stir in a few tablespoons of cream cheese to the sauce for a richer and tangier flavor.
* **Breadcrumbs:** Sprinkle breadcrumbs over the top of the bake before baking for a crispy topping.
* **Chicken Thighs:** Use boneless, skinless chicken thighs instead of chicken breasts for a richer flavor.
* **Lighter Version:** Use half-and-half instead of heavy cream to lighten up the sauce. You can also use a lower-fat cheese.
* **Gluten-Free:** Use a gluten-free all-purpose flour blend to make the sauce gluten-free.

## Serving Suggestions

This Cheesy Chicken and Mushroom Bake is delicious served with:

* Mashed potatoes
* Rice
* Pasta
* Roasted vegetables
* A side salad
* Crusty bread for dipping

## Make-Ahead Instructions

You can assemble the bake ahead of time and refrigerate it for up to 24 hours. When you’re ready to bake, remove it from the refrigerator and let it sit at room temperature for 30 minutes before baking as directed.

## Storage Instructions

Store leftover Cheesy Chicken and Mushroom Bake in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through.

## Cheesy Chicken and Mushroom Bake Recipe

**Prep Time:** 20 minutes
**Cook Time:** 30 minutes
**Total Time:** 50 minutes
**Servings:** 6

### Ingredients:

* 4 boneless, skinless chicken breasts
* 8 ounces cremini mushrooms, sliced
* 1 medium onion, chopped
* 2 cloves garlic, minced
* 4 tablespoons butter
* 4 tablespoons all-purpose flour
* 2 cups chicken broth
* 1 cup heavy cream
* 1 ½ cups shredded cheddar cheese
* 1 ½ cups shredded mozzarella cheese
* 1 teaspoon dried thyme
* Salt and pepper to taste
* 2 tablespoons olive oil
* Fresh parsley, chopped (optional, for garnish)

### Equipment

* 9×13 inch baking dish
* Large skillet
* Whisk

### Instructions

1. Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish.
2. Slice chicken breasts horizontally to create thinner cutlets. Season with salt, pepper, and thyme.
3. Heat olive oil in a large skillet over medium-high heat. Sear chicken for 2-3 minutes per side, until lightly browned but not fully cooked. Remove from skillet and set aside.
4. In the same skillet, melt butter over medium heat. Add onion and cook until softened, about 5 minutes. Add mushrooms and garlic and cook until mushrooms are tender, about 8-10 minutes. Season with salt and pepper.
5. Sprinkle flour over the mushroom mixture and cook for 1 minute, stirring constantly. Gradually whisk in chicken broth, making sure to break up any lumps. Bring the sauce to a simmer and cook until thickened, about 3-5 minutes.
6. Stir in heavy cream and bring the sauce back to a simmer. Cook for another 1-2 minutes, or until slightly thickened. Remove from heat and season with salt and pepper to taste.
7. Pour a thin layer of the cream sauce into the prepared baking dish. Arrange chicken cutlets in a single layer over the sauce. Pour the remaining cream sauce over the chicken.
8. Sprinkle cheddar and mozzarella cheese evenly over the top of the bake.
9. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly and the chicken is cooked through.
10. Remove from oven and let rest for a few minutes before serving. Garnish with fresh parsley, if desired. Serve hot.

Enjoy this Cheesy Chicken and Mushroom Bake! It’s a guaranteed crowd-pleaser.