Name: Creamy Chicken and Mushroom Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1½ lbs boneless, skinless chicken breasts or thighs; 12 oz mushrooms (button or cremini), sliced; 1 small onion, chopped; 3 cloves garlic, minced; 1 tbsp olive oil or butter; 2 tbsp all‑purpose flour; 1 cup heavy cream or half‑and‑half; ½ cup chicken broth; ½ cup grated Parmesan cheese; Fresh thyme or parsley (optional, for garnish); Salt and freshly ground black pepper, to taste

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Creamy Chicken and Mushroom Bake is a rich, comforting casserole loaded with tender chicken, earthy mushrooms, and a velvety cream sauce—all baked to golden perfection. It’s cozy, easy to prep, and perfect for a family dinner that feels both hearty and elegant.

Why I Love This Recipe

I love how this dish comes together with simple ingredients but tastes like something special. The chicken stays juicy, the mushrooms add depth, and the creamy sauce brings it all together. It’s great for weeknights but also crowd-pleasing enough for guests. Creamy Chicken and Mushroom Bake

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Boneless, skinless chicken breasts or thighs
Mushrooms (button or cremini), sliced
Garlic, minced
Onion, chopped
Heavy cream or half-and-half
Chicken broth
Butter or olive oil
All-purpose flour (for thickening)
Parmesan cheese, grated
Fresh thyme or parsley (optional)
Salt and black pepper

Directions

I preheat the oven to 375°F and lightly grease a baking dish.
I season the chicken with salt and pepper, then sear it in a skillet until golden on both sides. I remove it and set it aside.
In the same pan, I sauté the onions and garlic in butter until fragrant.
I add the mushrooms and cook until they release their moisture and brown slightly.
I sprinkle in the flour, stir to coat, then slowly pour in the cream and broth, whisking until smooth.
I add Parmesan cheese and fresh thyme, then let the sauce simmer for a few minutes.
I transfer the chicken to the baking dish, pour the sauce over the top, and bake uncovered for 25–30 minutes until the chicken is cooked through and bubbly.
I garnish with more herbs before serving.

Servings and timing

This recipe serves 4–6 and takes about 45 minutes total—15 minutes to prep and 30 minutes to bake.

Variations

I sometimes stir in spinach or kale for added greens.
Swiss or Gruyère cheese adds a nuttier flavor than Parmesan.
A dash of Dijon mustard gives the sauce a subtle tang.
I’ve also added cooked pasta or rice directly to the dish for a one-pan meal.

Storage/Reheating

Leftovers can be stored in the fridge for up to 3 days. I reheat them in the oven or microwave until hot, adding a splash of broth or cream to loosen the sauce if needed. It also freezes well—just cool completely and wrap tightly. Creamy Chicken and Mushroom Bake

FAQs

Can I use pre-cooked chicken?

Yes. I slice or shred it and mix it directly into the sauce before baking.

What mushrooms work best?

Cremini or baby bella mushrooms add great flavor, but button mushrooms also work well.

Can I make this ahead of time?

Yes. I assemble everything ahead and refrigerate. I add a few extra minutes to the bake time if cooking from cold.

Is this dish gluten-free?

I use a gluten-free flour or thickener if needed, and make sure the broth is certified gluten-free.

Can I add cheese on top?

Absolutely. I’ve topped it with shredded mozzarella or Gruyère before baking for a golden, bubbly finish.

Conclusion

Creamy Chicken and Mushroom Bake is the kind of recipe I turn to when I want something warm, rich, and satisfying without a lot of fuss. With its savory mushrooms, creamy sauce, and tender chicken, it hits all the right comfort food notes—and it’s easy enough to keep in regular rotation.