Description
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.
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
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a baking dish.
- Season the chicken with salt and pepper. In a skillet, heat oil or butter over medium‑high heat and sear the chicken until golden on both sides (about 3‑4 minutes per side). Remove chicken and place in the prepared baking dish.
- In the same skillet, add the chopped onion and cook until soft, about 2 minutes. Add mushrooms and cook until they release their moisture and begin to brown. Add minced garlic and cook for another minute.
- Sprinkle the flour over the mushroom mixture and stir to coat for about 30 seconds. Gradually pour in the cream and chicken broth, whisking to combine and bring to a gentle simmer until the sauce thickens slightly.
- Stir in the Parmesan cheese and fresh thyme (if using). Adjust seasoning with salt and pepper as needed.
- Pour the creamy mushroom sauce over the chicken in the baking dish, ensuring the chicken is well‑covered. Bake uncovered for 25–30 minutes, until the chicken is cooked through and the sauce is bubbling.
- Garnish with chopped parsley or extra thyme before serving warm.
Notes
- Chicken thighs tend to stay juicier than breasts when baked in this dish. :contentReference[oaicite:0]{index=0}
- Be sure to brown the mushrooms well—this adds flavor and prevents the sauce from becoming watery. :contentReference[oaicite:1]{index=1}
- For a lighter version, substitute half the heavy cream with half‑and‑half or use a lower‑fat milk and thicken with a bit more flour. :contentReference[oaicite:2]{index=2}
- This bake reheats well and is even better when made a day ahead to let flavors meld. :contentReference[oaicite:3]{index=3}
Nutrition
- Serving Size: 1 portion
- Calories: 390
- Sugar: 3g
- Sodium: 560mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 105mg
