CREAMY CHICKEN AND MUSHROOM AMAZING

Craving something warm, comforting, and utterly delicious that’s surprisingly simple to make? Imagine tender pieces of chicken nestled amongst earthy mushrooms, all swimming in a rich, creamy sauce that bubbles to golden perfection in the oven. This Creamy Chicken And Mushroom Bake is guaranteed to become a family favorite, and I promise, even a beginner cook can nail this recipe!

What Makes This Creamy Chicken and Mushroom Bake So Amazing?

Honestly, I’m obsessed with this recipe because it’s the epitome of comfort food with very little effort. Here’s why I think you’ll love it:

• Simple Ingredients: You probably already have most of these ingredients in your pantry and fridge. No fancy grocery trips required!
• Customizable: Feel free to swap out veggies, add spices, or use different types of cheese to make it your own.
• Make-Ahead Friendly: You can assemble this bake ahead of time and pop it in the oven when you’re ready to eat. Perfect for busy weeknights!
• Crowd-Pleaser: Even picky eaters will devour this creamy, flavorful dish.
• Texture and Flavor: The combination of tender chicken, savory mushrooms, and creamy sauce is just heavenly.

Ingredients

For the Chicken and Mushrooms:

• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 tbsp olive oil
• 1 large onion, chopped
• 8 oz cremini mushrooms, sliced
• 2 cloves garlic, minced
• 1/2 tsp dried thyme
• 1/4 tsp salt
• 1/4 tsp black pepper

For the Creamy Sauce:

• 4 tbsp butter
• 4 tbsp all-purpose flour
• 2 cups chicken broth
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley
• Salt and pepper to taste

Optional Toppings:

• 1/2 cup shredded mozzarella cheese
• Breadcrumbs for added texture

Let’s Talk About Those Ingredients: Your Questions Answered

Before we dive into the instructions, let’s address some common questions and concerns about the ingredients:

• Chicken: I prefer using boneless, skinless chicken breasts because they’re quick and easy to cut into pieces. You can also use chicken thighs for a richer flavor, but you’ll need to adjust the cooking time accordingly. Just make sure the internal temperature reaches 165°F (74°C).
• Mushrooms: Cremini mushrooms (also known as baby bellas) are my go-to because they have a great earthy flavor, but you can use white button mushrooms, shiitake, or a combination of your favorites.
• Heavy Cream: This is key to the creamy sauce! If you’re looking for a slightly lighter option, you can use half-and-half, but the sauce won’t be quite as rich.
• Parmesan Cheese: Freshly grated Parmesan is always best for flavor and texture, but the pre-grated stuff will work in a pinch.
• Chicken Broth: Low-sodium chicken broth is my preference so I can control the amount of salt in the dish.

Step-by-Step Instructions

Getting Started:

1. Preheat your oven to 375°F (190°C).
2. Grease a 9×13 inch baking dish.

Cooking the Chicken and Mushrooms:

3. In a large skillet, heat the olive oil over medium-high heat.
4. Add the chicken pieces and cook until browned on all sides, about 5-7 minutes. Don’t worry about cooking them all the way through at this point.
5. Remove the chicken from the skillet and set aside.
6. In the same skillet, add the onion and cook until softened, about 5 minutes.
7. Add the mushrooms and garlic and cook until the mushrooms are tender and have released their moisture, about 8-10 minutes.
8. Stir in the dried thyme, salt, and pepper.
9. Remove the mushroom mixture from the skillet and set aside.

Making the Creamy Sauce:

10. In the same skillet (or a separate saucepan), melt the butter over medium heat.
11. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux. This will help thicken the sauce.
12. Gradually whisk in the chicken broth, making sure to smooth out any lumps.
13. Bring the sauce to a simmer and cook until thickened, about 5-7 minutes, stirring occasionally.
14. Stir in the heavy cream and Parmesan cheese.
15. Season with salt and pepper to taste.
16. Remove the sauce from the heat and stir in the chopped parsley.

Assembling the Bake:

17. In the prepared baking dish, spread the mushroom mixture evenly over the bottom.
18. Arrange the chicken pieces over the mushrooms.
19. Pour the creamy sauce over the chicken and mushrooms, making sure everything is well coated.
20. If desired, sprinkle with shredded mozzarella cheese and breadcrumbs.

Baking:

21. Bake for 20-25 minutes, or until the sauce is bubbly and the top is golden brown. The internal temperature of the chicken should reach 165°F (74°C).
22. Let the bake rest for 5-10 minutes before serving.

Troubleshooting Time: Common Mistakes and How to Avoid Them

We’ve all been there! Let’s troubleshoot some potential pitfalls and how to avoid them:

• Thin Sauce: If your sauce is too thin, you can whisk in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) and simmer for a few more minutes until it thickens.
• Lumpy Sauce: If your sauce is lumpy, you probably didn’t whisk the flour into the butter properly. Use a whisk to vigorously smooth out any lumps as you add the chicken broth. You can also strain the sauce through a fine-mesh sieve to remove any remaining lumps.
• Dry Chicken: Don’t overcook the chicken in the skillet before baking. It will continue to cook in the oven.
• Browning Too Quickly: If the top is browning too quickly, tent the baking dish with foil for the last 10 minutes of baking.

Variations and Add-Ins: Get Creative!

This recipe is a blank canvas for your culinary creativity! Here are some ideas to customize it:

• Veggies: Add other vegetables like broccoli florets, chopped bell peppers, or spinach.
• Cheese: Experiment with different cheeses like Gruyere, cheddar, or fontina.
• Spices: Add a pinch of red pepper flakes for a little heat, or try different herbs like rosemary or sage.
• Pasta: Serve this creamy chicken and mushroom mixture over cooked pasta for a heartier meal.
• Wine: Add a splash of dry white wine to the sauce for extra flavor.

Serving Suggestions: The Perfect Companions

This Creamy Chicken And Mushroom Bake is delicious on its own, but it’s even better with the right side dishes:

• Rice: Fluffy white rice, brown rice, or wild rice are all great options for soaking up the creamy sauce.
• Mashed Potatoes: Creamy mashed potatoes are a classic pairing.
• Roasted Vegetables: Roasted asparagus, green beans, or Brussels sprouts add a healthy and flavorful touch.
• Crusty Bread: Perfect for dipping into the sauce!
• Salad: A simple green salad provides a refreshing contrast to the richness of the bake.

Other Comforting Chicken Recipes You’ll Love

If you’re looking for more comforting chicken dishes, be sure to check out these other fantastic recipes:

• Crock Pot Marry Me Chicken – A slow cooker sensation!
• Chicken Casserole Recipe – A classic for a reason.
• Cheesy Chicken Crescent Bake – Fun and easy for weeknights.
• Baked Cream Cheese Chicken – Incredibly flavorful and simple.
• If you’re a fan of mushrooms and creamy sauces, you might also enjoy Spinach Mushroom Lasagna.
• For those watching their carbs, the Creamy Low Carb Chicken Casserole is a perfect choice.

Storing and Reheating: Make the Deliciousness Last

Leftovers (if there are any!) can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven at 350°F (175°C) until heated through, or microwave in 30-second intervals until warm. You might need to add a splash of chicken broth or milk to the sauce if it has thickened too much.

Final Thoughts: Your Creamy Chicken and Mushroom Bake Awaits!

See? I told you this Creamy Chicken And Mushroom Bake was easy! It’s a simple, delicious, and versatile dish that’s sure to become a family favorite. So, gather your ingredients, preheat your oven, and get ready to enjoy a truly amazing meal. Happy cooking!