Mozzarella Mushroom Chicken

Very tasty and easy to make.

Simple and delicious!

For sure recommend a super non-stick pan. Came out delicious though!!

This was delicious! I tweaked the recipe a bit also, following what Ms. Gayle did and added just a few steps. I coated the breast with a little bit of flour, which I added the garlic powder and italian seasoning to. I put the flour mixture into a ziploc bag and shook the chicken in the bag until coated. I cooked the chicken breasts for 10 minutes on each side in the olive oil, along with minced garlic. I then removed the chicken, and put into a dish and placed in a low temp oven to keep them warm. I then added the mushrooms and a cut up onion and sauted them until soft. I added a half cup of red wine, and a cup of chicken broth to the mushrooms and onion and scraped the pan to get up all the bits. Letting the mushrooms and onions simmer for a bit, I took 2 tbls of cornstarch and added a bit of water to the cornstarch. Once the cornstarch was dissolved, I added it to the mushroom mixture, turned up the temperature until the sauce was bubbling and stirring until it formed a nice gravy consistency. I added the chicken breasts to the pan with the mushrroms and onions, topped the chicken with mozzarella cheese, covered the pan and continued to cook the chicken until it was done, which was only another 15 minutes. I served the chicken with my favorite side of veggies and poured the mushrooms and onions with sauce on top of the chicken. Superb tasting. I’ll definitely be making this again. Thanks for the recipe.

This is easy, quick, and turns out well. I followed the recipe, added a little of salt-pepper to adjust the taste. Definitely will repeat!

Delicious! I added some onion powder, and season salt (just a punch). Then added 1/2 tsp more minced garlic when I sauteed the mushrooms.

Excellent and easy!! I seasoned the chicken with salt, lemon pepper, adobo, garlic powder and a couple red pepper flakes (tiny bit). And also added one chopped shallot when I cooked. Came out delicious!

Yummy. I’d recommend using another pan to saute the mushrooms while you’re cooking the chicken, then just dumping the mushrooms on top, putting sliced cheese on then covering.

Followed the exact recipe last night and I am in love!! This dish was incredible, to me. Served it with cheesy potatoes. I even had a second helping because it was so good and regretted it afterwards haha. I will definitely be making this a lot.

Great!! my husband said this is so wonderful could be sold at a restaurant!:)

Yum!! My whole family loved it!! I used chicken thighs instead of breasts and used about half of the oil.

I made with Morningstar Farm veggie chicken strips, turned out pretty good. I almost think it’s missing a hint of sweetness, though.

Very easy, very quick–and very good! Just what I needed for a fast weeknight meal. I marinated my chicken breast halves in red wine, seasoned them with salt+pepper before dredging in flour, and seasoned them with sage, thyme, and basil while they cooked. Serving with white rice as another member suggested is a good idea.

I thought this was very good and very easy to make. I did add some onion and sauted with the mushrooms. I didn’t use the full 2 c. of mozz cheese either but thought it didn’t need that much. Flavor was good and definitely an easy weekday meal over rice.

What a nice, simple, easy recipe. After only 2 days in the fridge, my “fresh” mushrooms went bad so I had to turn to canned. Also panfried my chicken in panko crumbs (yum!). Will be using this recipe again. Thanks for sharing!

This recipe was excellent. I followed the recipe exactly, besides adding salt and pepper to the chicken. I will definitely make again.

OK…first off, the first time i tried this recipe,I followed a reviewer’s suggestion of baking in the oven, adding chicken broth, etc…It was horrible! So, I just retried following the exact recipe to a tee, and it was wonderful! Husband even made a comment on how delish, which is nice.So, what I have learned is to follow the printed recipe! This one is going into the rotation just the way it is…. I gave it 4 stars, as it does take awhile to prepare.

I give this one of my rare 5-star ratings. Not because it’s necessarily the best dish ever, but the combination of easiness to make, fresh ingredients, and awesome taste put it right up there. I made it exactly as written (using several small garlic cloves to approximate one normal-sized clove). If I must quibble a little, this isn’t the quickest dish to prepare, and might be a little too heavy on the garlic powder. Also, depending on how big the chicken breast halves are, the amounts of cheese and mushrooms might be a little too much. But those are minor items – overall, the fact that such a great-tasting dish came from so few ingredients quite surprised me, and I enjoyed this for two consecutive dinners. I can highly recommend this recipe- thanks!

This was a hit with the whole family!

I could eat this everyday its so yummy even the leftovers are still SOOOOO good! Thank you so much for the recipe!

I loved this recipe! The only change I made was to use Tastefully Simple’s Garlic Garlic instead of garlic powder. It has a mixture of herbs that I don’t have to measure or think about! My family and I use this recipe often!