Creamy Chicken and Mushroom Bake

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Tender chicken breasts baked in a creamy garlic mushroom sauce with melted mozzarella and Parmesan cheese.

Scale

2 large chicken breasts

2 cups mushrooms, sliced

3 cloves garlic, minced

1 small onion, chopped

2 tablespoons olive oil

2 tablespoons butter

2 tablespoons all-purpose flour

1 cup chicken broth

1 cup heavy cream

1 cup shredded mozzarella cheese

1/2 cup grated Parmesan cheese

1 teaspoon Italian seasoning

1/2 teaspoon salt

1/2 teaspoon black pepper

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1. Preheat oven to 375°F (190°C).

2. Season chicken with salt, pepper, and Italian seasoning.

3. Sear chicken in olive oil for 5–7 minutes, browning both sides. Set aside.

4. Melt butter in the same skillet. Sauté onion for 3–4 minutes.

5. Add garlic and mushrooms; cook until tender.

6. Stir in flour, then gradually add chicken broth.

7. Add heavy cream and simmer for 5 minutes until thickened.

8. Place chicken in a baking dish and cover with mushroom sauce.

9. Top with mozzarella and Parmesan.

10. Bake for 20–25 minutes, until bubbly and chicken reaches 165°F (74°C).

11. Rest briefly before serving.

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Freeze for up to 3 months.

Reheat gently with a splash of chicken broth if needed.

Substitute half-and-half for heavy cream for a lighter sauce.

Serve with rice, mashed potatoes, pasta, or roasted vegetables.

Find it online: https://elitesrecipes.com/creamy-chicken-and-mushroom-bake/