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Creamy Chicken And Mushroom Bake is shown as a featured image, showcasing its golden-brown crust and creamy interior.

Creamy Chicken and Mushroom Bake

This Creamy Chicken and Mushroom Bake is a comforting and delicious dish featuring tender chicken and earthy mushrooms in a rich, creamy sauce. It's simple to make, customizable, and perfect for a weeknight dinner or a crowd-pleasing meal.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 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
  • 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 to taste
  • Pepper to taste
  • 1/2 cup shredded mozzarella cheese optional

Equipment

  • 9x13-inch baking dish
  • large skillet
  • spatula
  • whisk
  • Measuring cups
  • Measuring spoons
  • Oven

Method
 

  1. Preheat your oven to 375°F (190°C).
  2. Grease a 9x13 inch baking dish.
  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.
  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 fresh parsley.
  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.
  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.

Notes

Leftovers 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. For variations, add other vegetables like broccoli, bell peppers, or spinach. Experiment with different cheeses like Gruyere, cheddar, or fontina. Add a pinch of red pepper flakes for heat, or try herbs like rosemary or sage. Serve over pasta or rice.