Go Back
–+ servings
Creamy mushroom baked chicken breast served with rice, sautéed cremini mushrooms, parsley and garlic cream sauce on a rustic plate.

One-Pot Creamy Mushroom Baked Chicken

Tender chicken breasts baked in a rich garlic mushroom cream sauce. Cremini mushrooms will give the dish the closest appearance to the photo, but adding a few shiitake mushrooms gives the sauce deeper flavour.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Browning and preparing the mushroom sauce 18 minutes
Total Time 1 hour 3 minutes
Course Dinner, Main Course
Cuisine American, North American
Servings 4 servings
Calories 539 kcal

Equipment

  • Large oven-safe skillet or shallow Dutch oven
  • Cutting board
  • Sharp kitchen knife
  • Measuring cups and spoons
  • Wooden spoon or silicone spatula
  • Tongs
  • Small whisk
  • Instant-read meat thermometer
  • Plate for holding the browned chicken

Ingredients
  

  • 4 chicken breasts boneless, skinless , about 170–200 g each
  • ¾ teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon paprika
  • 2 tablespoons olive oil
  • 340 g mushrooms sliced - cremini mushrooms or shiitake mushrooms, stems removed and caps sliced
  • 1 shallot small finely chopped or ½ small onion
  • 3 garlic cloves minced
  • 1 tablespoon butter
  • 1 tablespoon all-purpose flour
  • 1 cup chicken broth
  • ¾ cup whipping cream
  • 1 tablespoon Dijon mustard
  • 1 teaspoon dried thyme
  • ½ teaspoon Worcestershire sauce
  • ¼ teaspoon salt or to taste
  • 2 tablespoons chopped fresh parsley

Instructions
 

Prepare the chicken.

  • Preheat the oven to 190°C (375°F). Pat the chicken dry, then season both sides with the salt, pepper, garlic powder and paprika.

Brown the chicken.

  • Heat the olive oil in a large oven-safe skillet or shallow Dutch oven over medium-high heat. Brown the chicken for about 2 minutes per side. It does not need to be cooked through. Transfer it to a plate.

Cook the mushrooms.

  • Add the mushrooms to the same pan and cook for 4–5 minutes, stirring occasionally, until lightly browned. Add the shallot, garlic and butter. Cook for another minute.

Make the creamy sauce.

  • Sprinkle the flour over the mushrooms and stir for 30 seconds. Gradually pour in the chicken broth while stirring. Add the cream, Dijon mustard, thyme and Worcestershire sauce. Simmer for 2–3 minutes, until the sauce begins to thicken. Taste and add the remaining salt as needed.

Bake the chicken.

  • Return the chicken and any juices to the pan, spooning some mushrooms and sauce over each breast. Bake uncovered for 18–25 minutes, depending on the thickness of the chicken, until the centre reaches 74°C (165°F).

Finish and serve.

  • Let the chicken rest in the sauce for 5 minutes. Scatter the parsley over the top and spoon the mushrooms and creamy sauce over each serving.

Serving suggestion

  • Serve the creamy mushroom chicken over hot rice, mashed potatoes or buttered egg noodles, with plenty of sauce spooned over the top.
    • For the best creamy mushroom baked chicken, use chicken breasts that are similar in thickness and check them early with a meat thermometer. Once they reach 74°C (165°F), remove the pan from the oven so the chicken stays tender and juicy.

Notes

  • Cremini mushrooms work best for this creamy mushroom baked chicken because they have a deeper flavour than white button mushrooms and hold their shape well in the sauce.
  • For a richer mushroom flavour, replace about one-third of the cremini mushrooms with sliced shiitake mushrooms. Remove the tough stems before slicing.
  • Choose chicken breasts that are fairly even in thickness. Very large chicken breasts can be sliced horizontally into thinner pieces so they cook more evenly and stay juicy.
  • Browning the chicken before baking gives this one-pot chicken dinner better colour and flavour. It also leaves tasty browned bits in the pan that help flavour the creamy garlic mushroom sauce.
  • Let the mushrooms cook for a few minutes before stirring too often. This helps them brown instead of becoming soft and watery.
  • The sauce may look slightly thin before the pan goes into the oven. That is fine. It will thicken as the oven-baked chicken breasts finish cooking.
  • Baking time can vary depending on the thickness of the chicken. Use an instant-read thermometer and cook until the centre reaches 74°C (165°F).
  • Let the chicken rest in the sauce for about 5 minutes before serving. The sauce thickens a little more, and the chicken stays noticeably juicier.
  • Serve this creamy mushroom chicken with rice, mashed potatoes or egg noodles. All three are good for soaking up the garlic mushroom cream sauce.
  • Store leftover chicken and sauce together in an airtight container in the refrigerator for up to 3 days. Reheat gently and add a small splash of broth or cream if the sauce becomes too thick.

Nutrition

Serving: 1servingCalories: 539kcalCarbohydrates: 9gProtein: 53gFat: 32gSaturated Fat: 14gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 0.1gCholesterol: 204mgSodium: 1153mgPotassium: 1220mgFiber: 2gSugar: 4gVitamin A: 950IUVitamin C: 6mgCalcium: 63mgIron: 2mg
Keyword baked chicken breast recipe, chicken with mushroom sauce, creamy garlic mushroom chicken, creamy mushroom baked chicken, one-pot chicken dinner, oven-baked chicken, recipe, shiitake mushroom chicken
Tried this recipe?Let us know how it was!