The family like this a lot. When I was younger, my siblings and I eagerly anticipated eating this on Fridays during Lent.
| Prep Time: | 10 mins |
| Cook Time: | 55 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- salt and ground black pepper to taste
- 4 skinless, boneless chicken breasts
- 2 tablespoons unsalted butter
- 1 ½ cups sliced fresh mushrooms
- ½ cup diced onion
- 2 cloves garlic, chopped
- 1 tablespoon all-purpose flour
- ½ cup chicken broth
- 1 cup grated Parmesan cheese
- ½ cup shredded mozzarella cheese, or to taste
- ½ cup diced scallions
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Grease a baking dish lightly.
- Sprinkle salt and pepper on chicken. Heat butter in a pan over medium-high heat. Add chicken and brown on all sides, 5 to 7 minutes. Remove chicken and place in the prepared baking dish.
- Stir mushrooms, onion, garlic, and flour into the remaining butter in the saucepan and saute over medium-high heat until softened, about 5 minutes. Add chicken broth and bring to a boil while scraping the “good stuff” off of the bottom of the saucepan, letting it add to the flavor. Cook until thickened to your liking; drizzle over chicken.
- Bake in the preheated oven for 30 minutes. Sprinkle with Parmesan cheese, mozzarella cheese, and scallions. Continue to bake until chicken is no longer pink in the center and cheese is melted, about 10 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts
| Calories | 331 kcal |
| Carbohydrate | 7 g |
| Cholesterol | 107 mg |
| Dietary Fiber | 1 g |
| Protein | 37 g |
| Saturated Fat | 9 g |
| Sodium | 640 mg |
| Sugars | 2 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
Sounds good will try it
I added more cheese. Good for carb conscience diets.
I used breaded chicken strips and air fried them before proceeding with the baked part of the recipe. YUMMY!
This came out very good. I used 3 chicken tenderloins but kept everything else the same. The directions do not tell you when to add the flour so I added it when mixture started to boil. I seasoned both the tenderloins and the sauce with salt and pepper. I then returned the tenderloins back into the skillet. I did not measure the cheese but I know that it was less than called for. I used fresh scallions and did not bake it but left it in the covered skillet until the cheese melted. Quicker and much easier. Thanks for sharing your recipe.