Cheesy Chicken plus Mushrooms

This straightforward recipe for chicken with mushrooms starts with breaded and pan-fried chicken cutlets that are set on top of sliced mushrooms, then covered with more mushrooms and mozzarella cheese, and baked until golden brown.

Last summer, a couple of months before we were due with Dominic, our aunt emailed us this recipe for chicken with mushrooms, telling us that she had made it multiple times and that she and our uncle enjoyed it, and she thought it would be a nice straightforward dinner recipe to keep on hand for after we had the baby.

We saved it, then a few weeks later, she brought it to one of our Sunday dinners so we could taste it for myself (how awesome is she?!). It was indeed rich – the chicken was plush and tender, there was tons of mushrooms, and you can’t beat anything smothered in cheese, right!?

Our grandma used to make “chicken with mushrooms” regularly on Sundays, and it’s a dish that every single person in our family has tried to replicate, but no one has nailed it yet. Her chicken with mushrooms was a little different – she just dredged the chicken in flour, pan fried then simmered with the mushrooms in some chicken broth. No eggs or bread crumbs, no cheese, and no oven.

Her version was fantastic and everyone loved it, but if we can’t master it, then perhaps this recipe can become the new chicken with mushrooms for our family.

Coming full circle with the story, we have made this since Dominic was born and it IS speedy and straightforward. We were able to get the recipe assembled and into the oven while Joseph played with some toys on the kitchen floor and Dominic sat in his bouncy chair. Every time we're able to complete a task with both boys awake or get them both down for a nap at the same time on our own, we seriously feel like woman. The bar for a successful day has gone wayyyyyyyy down since we became a mom of two, ha!

While we're totally loving this recipe as-is, we think the pan-fried cutlets would be an awesome base for A straightforward chicken Parmesan. If you keep some sauce in the pantry or freezer, it would be equally as speedy!

Four years ago: All-American Beef Chili
Five years ago: Goody Goody Bars
Six years ago: Nut Rolls

Cheesy Chicken with Mushrooms

Yield: 4 to 6 servings A straightforward recipe for breaded chicken cutlets layered with sliced mushrooms and mozzarella cheese. Straightforward weeknight dinner!

• 2 eggs, beaten
• 1 cup (108 g) Italian bread crumbs
• 16 ounces (453.59 g) sliced mushrooms, divided
• 4 tablespoons salted butter, divided
• 2 pounds (907.18 g) boneless skinless chicken breasts
• 8 ounces (226.8 g) mozzarella cheese, shredded
• 1 cup (235 ml) chicken broth

• Preheat oven to 350 degrees F.
• Spread half of the sliced mushrooms over the bottom of a 9x13-inch baking dish.
• Place the eggs and bread crumbs in two separate shallow dishes (pie plates work great for this).
• Dip the chicken breasts in the egg, then into the bread crumbs, patting them to adhere.
• In a 12-inch skillet, heat 2 tablespoons of the butter over medium heat until melted. Add half of the breaded chicken to the pan and saute until golden brown on both sides, about 5 minutes. Remove the chicken from the skillet and place on top of the mushrooms in the baking dish. Repeat with the remaining butter and chicken breasts.
• Sprinkle the remaining sliced mushrooms over the chicken, then top with the shredded mozzarella cheese. Pour the chicken broth into the bottom of the pan.
• Bake until the cheese is melted and browned, and the chicken is cooked through, about 30 minutes.

Notes

• We recommend using the thin sliced chicken breasts, or chicken tenders.
• This dish is also great with Swiss cheese instead of mozzarella.
• You can choose to cover the dish with aluminum foil while baking to retain the juices, however the mozzarella cheese will not brown.

Nutritional values are based on one serving

• Yield: 4 to 6 servings
• Prep: 15 minutes
• Cook: 30 minutes
• Total: 45 minutes

Ingredients

• 2 eggs, beaten
• 1 cup ( 108 g ) Italian bread crumbs
• 16 ounces ( 453.59 g ) sliced mushrooms, divided
• 4 tablespoons salted butter, divided
• 2 pounds ( 907.18 g ) boneless skinless chicken breasts
• 8 ounces ( 226.8 g ) mozzarella cheese, shredded
• 1 cup ( 235 ml ) chicken broth

Method

1. Preheat oven to 350 degrees F.
2. Spread half of the sliced mushrooms over the bottom of a 9x13-inch baking dish.
3. Place the eggs and bread crumbs in two separate shallow dishes (pie plates work great for this).
4. Dip the chicken breasts in the egg, then into the bread crumbs, patting them to adhere.
5. In a 12-inch skillet, heat 2 tablespoons of the butter over medium heat until melted. Add half of the breaded chicken to the pan and saute until golden brown on both sides, about 5 minutes. Remove the chicken from the skillet and place on top of the mushrooms in the baking dish. Repeat with the remaining butter and chicken breasts.
6. Sprinkle the remaining sliced mushrooms over the chicken, then top with the shredded mozzarella cheese. Pour the chicken broth into the bottom of the pan.
7. Bake until the cheese is melted and browned, and the chicken is cooked through, about 30 minutes.

Notes

We recommend using the thin sliced chicken breasts, or chicken tenders.

This dish is also great with Swiss cheese instead of mozzarella.

You can choose to cover the dish with aluminum foil while baking to retain the juices, however the mozzarella cheese will not brown.