CHICKEN WITH CHEESY MUSHROOM CREAM SAUCE — Baked chicken smothered in a cheesy, creamy mushroom sauce.
I’m always looking for new ways to prepare chicken, but it’s not often I find a chicken dish that really stands out from the crowd. This Chicken with Cheesy Mushroom Cream Sauce is definitely a stand-out recipe!
This is one of those chicken recipes that is nice enough to make for company, but easy enough for a weeknight dinner.
I made this for dinner tonight and I have to say I shamefully licked my plate clean in the kitchen. It’s was insanely delicious and easy. Even the dog put his best face on for a taste. ~ Katrina
And like all of my favorite recipes, the ingredient list is fairly short and simple.
This was such a big hit with my family–especially my husband, who loves mushrooms. And I’m a fan of anything that comes covered in a cheesy, creamy sauce!
My boys didn’t really care for the mushrooms. So they just scooped them off the chicken and gave them to their dad. It was a win for everyone!
I made this tonight for dinner; it was delicious! My hubby was pleased and we may fight over who get’s the leftovers tomorrow for lunch! ~ Traci
I recommend serving this with rice, pasta or mashed potatoes along with all of that delicious sauce that’s left in the bottom of the baking dish. Yum!
Be sure to save this Chicken with Cheesy Mushroom Cream Sauce recipe to your favorite Pinterest board for later.
Here’s what you’ll need to make Chicken with Cheesy Mushroom Cream Sauce
- Chicken
- Salt and pepper
- Butter
- Flour
- Produce: mushrooms, fresh parsley
- Chicken broth
- Heavy cream
- Muenster cheese
Chicken with Cheesy Mushroom Cream Sauce
Baked chicken smothered in a cheesy, creamy mushroom sauce.
Ingredients
- 4-6 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 1/3 cup + 3 tablespoons flour
- 5 tablespoons butter, divided
- 2 cups sliced fresh mushrooms
- 1/2 cup chicken broth
- 1 cup heavy cream
- 4-6 slices Muenster cheese
- Chopped fresh parsley for garnish, optional
Instructions
- Preheat oven to 350 degrees. Lightly grease a glass baking dish.
- Season chicken with salt and pepper. Spoon 1/3 cup of flour into a shallow dish. Coat both sides of each chicken breast with flour, shaking off excess.
- In a large skillet, heat 2 tablespoons of butter over medium high heat. Add chicken and brown on both sides. (Chicken will finish cooking in the oven). Transfer chicken to the prepared baking dish.
- Add remaining butter to skillet. Stir in mushrooms and cook for 4-5 minutes, or until mushrooms are golden brown.
- Stir in the remaining 3 tablespoons flour and cook for another minute.
- Whisk in chicken broth and cream. Bring to a simmer, stirring as mixture thickens to avoid lumps.
- Pour the mushroom sauce over the chicken. Top each chicken breast with a slice of cheese.
- Cover dish with foil and bake for 30 minutes. Uncover and turn oven to broil setting. Broil for 1-2 minutes or until cheese is golden and bubbly.
- Garnish with fresh parsley, if desired.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 551 Total Fat: 37g Saturated Fat: 22g Trans Fat: 1g Unsaturated Fat: 12g Cholesterol: 200mg Sodium: 479mg Carbohydrates: 7g Fiber: 1g Sugar: 3g Protein: 47g
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Who Dished It Up First: Adapted from Betty Crocker.
Linda
This sounds amazing! Creamy with cheese is sure to please!:-).
Linda
Nadine
Thanks for the great recipe! Was very easy to prepare and hands off. I served with pasta (there was enough sauce to cover) and veggies to up the nutrition. Also, I added a bit more salt and pepper to the mushrooms/sauce as it was cooking. Great recipe! Thanks for the inspiration.
Traci Ann
I made this tonight for dinner; it was delicious! The only modifications I made was to use Half & Half in place of whole cream; it was still very rich tasting! I also added a dash or two of garlic powder to my cream sauce because we love garlic. I didn’t have any parsley so I left it out since I hate the dry stuff…. I served over brown rice to soak up all the yummy sauce and green beans. My hubby was pleased and we may fight over who get’s the leftovers tomorrow for lunch! 😉
Traci Ann
I also salt and peppered the cream sauce while it simmered…
cindy
Looks so yummy–it is on my menu this week.
Katrina M
I made this for dinner tonight and I have to say I shamefully licked my plate clean in the kitchen lol. It’s was insanely delicious and easy. I did made a few tweaks. But still super easy, I added fresh garlic and rosemary to the chopped mushrooms and put bacon on top of the cheesy chicken before the broil. It was heaven. Even the dog put his best face on for a taste
Learner Grower
Thanks. God bless you
Lisa
I have made several of your recipes, including this recipe, and have loved them all. My question is…could I freeze this dish? I’m looking for freezer meals for my family during the weeks I have chemotherapy.
Joanne
Hi Danelle! This chicken looks so delicious with that cheesy sauce!
William
This was excellent!!! The only things I changed was to add some garlic and onion flakes when frying the chicken, and I added some three cheese mix from Kraft into the sauce, a mixture of Asiago, Parmesan, and Romano cheese, which I substituted for some of the flour, as it acts a the thickener, and for flavoring as I didn’t have any of the muenster cheese. For the topping, again in place of the the muenster, I used mozzarella.
Christopher Newman
I made this recipe using chicken Kiev , it was delicious
Nicole
Delicious! My husband said it was a definite do-over. I used shredded Gouda since that is what I had on hand.