One of the best chicken dishes I’ve ever made is this roasted chicken with mushrooms. After I served it, people frequently asked for the recipe. Over hot, cooked rice or noodles, serve.
| Prep Time: | 15 mins |
| Cook Time: | 40 mins |
| Total Time: | 55 mins |
| Servings: | 4 |
Ingredients
- 3 cups sliced mushrooms
- 2 large eggs, beaten
- 1 cup seasoned bread crumbs
- 4 skinless, boneless chicken breast halves
- 2 tablespoons butter
- 6 ounces mozzarella cheese, sliced
- ¾ cup chicken broth
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Place 1/2 of the mushrooms in a 9×13-inch pan.
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- Add eggs to a shallow dish. Add bread crumbs to a second shallow dish. Dip chicken into beaten eggs, then roll in bread crumbs. Melt butter in a skillet over medium heat. Brown chicken on both sides.
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- Place chicken on top of mushrooms in the pan. Arrange remaining mushrooms over chicken and top with mozzarella cheese. Add chicken broth to the pan.
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- Bake in the preheated oven until chicken is no longer pink and juices run clear, 30 to 35 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts
| Calories | 454 kcal |
| Carbohydrate | 24 g |
| Cholesterol | 204 mg |
| Dietary Fiber | 2 g |
| Protein | 44 g |
| Saturated Fat | 10 g |
| Sodium | 1108 mg |
| Sugars | 4 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |
Reviews
We all loved it! I didn’t have chicken broth so I used beef broth. I used smoked pepper jack cheese. Other than that, I made as directed.
Won’t make this again. Added condensed soup as others said and seasonings, and it was still bland and chewy.
Looked for a recipe to use some chicken breast and mushrooms that I had on hand. Tried this recipe and liked it more than I thought I would. It was easy.
This recipe is incredibly easy and delicious. We used skinless, boneless chicken thighs and added a slice of pre-cooked bacon to each chicken thigh during step 5. This recipe is definitely a keeper!
My breasts were really large so I just used two. I added a can of cream of mushroom soup and used a little over a pound of fresh large Portobello mushrooms. I also used thinly sliced mozzarella I had in the fridge, but I think the fresher thicker might have been better. I may have overcooked it by five minutes, but it ate pretty well!
Easy dinner to put together. Substituting fresh mozzarella gives a better taste in my opinion.
Easy as it can be and delicious. I just cut the chicken breast thin and instead of chicken broth I used cream of mushroom mixed with milk and it work perfectly. I will make this recipe again.
As written recipe is terrible No flavor at all. Adding wine, cream of mushroom soup or gruyere cheese is completely changing the recipe. The only thing it connects to original recipe is raw ingredients chicken and mushrooms.
Loved this recipe and it allows for adding/subtracting depending on your preferences. I looked through reviews and followed a few including sautéing mushrooms before baking – as well as using lots more than recipe called for. I also added some 3/4 cup of dry white wine when sauteing mushrooms – why not. Threw in some broccoli florets because it saved me from using additional pots and pans. I added the mozzarella 15 minutes into cooking. Broiled for a minute before taking out of oven. Came out awesome. Will be making this again soon.
New review: Made again adding Golden Mushroom soup and sauteed mushrooms first (finished with a splash of Chardonnay). This time used Gruyere (didn’t have mozz). Honestly, I don’t think it’s necessary to bread the chicken. Next time I’ll just brown the seasoned breasts in olive oil. Original review: This recipe is just delicious. We had some provolone and horseradish cheddar slices, so we used those up instead of buying mozzarella, but I’m sure any white cheese would be fine. Chicken was juicy and delicious!
Very tasty. Added 1 can of cream of mushroom soup as per other reviews. Leftovers were excellent.
Bland and boring. I even added white wine and used seasoned bread crumbs. You know its bland when you have to add sriracha!
I don’t know what I did wrong, but it took an hour for mine to be done. So frustrating, to keep checking the oven. I did brown it in a skillet before putting it in the oven, too. Maybe my chicken breasts were too big.
This is absolutely delicious! The chicken was so tender and juicy. Served it over rice.
This came out so delicious! I will be making this again!
I made this recipe last night with a few changes. I sautéed fresh mushrooms with olive oil and natures seasoning. I also seasoned the chicken breast with Tony Chachere’s and natures seasoning prior to egg wash. Lastly, I waited until the chicken was almost done prior to adding the cheese. This recipe turned out amazing. The whole family enjoyed it to include the kids. Thank you for sharing!
This recipe was delicious as is. I did not add anything to it and even my VERY picky husband loved it. Will definitely add it to my favorites.
This was sooo good. I did as others and added mushroom soup to my homemade chicken stock and also sauteed the mushrooms. Hubby said it is his new favorite chicken recipe.
Excellent recipe! I had to substitute corn meal for the bread crumbs (celiac in family) and I added 2 sliced shallots. Family loved it: will make again!
I added some diced celery to the pan when I seared the chicken. It was a good addition!
I made it with thin chicken breasts