One-Pot Creamy Mushroom Baked Chicken
Tender chicken breasts baked in a creamy garlic mushroom sauce with Dijon mustard and thyme. This one-pan chicken dinner is delicious with rice, mashed potatoes or egg noodles.
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 breasts dry with paper towels. Season both sides with ¾ teaspoon salt, the black 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, working in batches if needed. Transfer to a plate. The chicken will finish cooking in the oven.
Cook the mushrooms
- Add the mushrooms to the same pan. Cook for 4–5 minutes, stirring occasionally, until their liquid has mostly evaporated and they begin to brown. Allow a little longer if needed.
- Reduce the heat to medium. Add the butter and shallot or onion. Cook, stirring, until softened, about 2–3 minutes for shallot or 3–5 minutes for onion. Add the garlic and cook for 30–60 seconds.
Make the creamy mushroom sauce
- Sprinkle the flour over the mushrooms and stir for 30 seconds. Gradually stir in the chicken broth, scraping up the browned bits from the bottom of the pan.
- Stir in the whipping cream, Dijon mustard, thyme and Worcestershire sauce. Simmer gently for 2–3 minutes, until slightly thickened. Taste and add up to the remaining ¼ teaspoon salt, if needed.
Bake the chicken
- Return the chicken and any collected juices to the pan. Spoon some sauce and mushrooms over each breast.
- Bake uncovered for 18–25 minutes, depending on thickness, until an instant-read thermometer inserted into the thickest part of each breast reaches 74°C (165°F). Begin checking early if the chicken breasts are thin.
Rest and serve
- Let the chicken rest in the sauce for 5 minutes. Sprinkle with fresh parsley and serve with rice, mashed potatoes or egg noodles, spooning the mushroom sauce over each portion.
For tender, creamy mushroom baked chicken, use breasts of similar thickness and check them early. Remove from the oven when the thickest part of each breast reaches 74°C (165°F).
Notes
- Mushrooms: Use cremini mushrooms, or replace one-third with sliced shiitake caps for a deeper, savoury flavour. Remove tough shiitake stems.
- Sauce consistency: The creamy mushroom sauce thickens as it bakes and rests. If it becomes too thick, stir in a splash of chicken broth.
- Serving: Spoon the garlic mushroom sauce over rice, mashed potatoes or egg noodles.
- Leftovers: Refrigerate chicken and sauce together in an airtight container for up to 3 days. Reheat gently to 74°C (165°F), adding a little broth to loosen the sauce.
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
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