You'll love this Cheesy Chicken and Mushroom Recipe! The chicken breast turns out tender and flavorful in the cheesy and creamy mushroom and onion sauce. The onions are optional, but highly recommended :)!
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Ingredients
- Chicken: skinless, boneless breast. Because chicken breast is leaner and not as fatty as a thigh, it can get a little dry. But, we will be butterflying and flattening it and then beating it gently with a meat mallet to tenderize and achieve the same thickness for even cooking.
- Eggs and Flour: The dry all-purpose flour coating keeps the meat from becoming drying out by sealing in moisture. The egg forms a thin layer that also helps seal in the moisture of the chicken.
- Mushrooms: the sky is the limit for the types of mushrooms you can use in this recipe. I used sliced button mushrooms and cremini mushrooms. These are my go-to mushrooms; I use them in my Sautéed Cabbage with Mushrooms and Bacon recipe and this Mushroom and Hummus Zucchini Boats recipe. But, you can use shiitake, portabella, enoki, oyster, or a variety of them. The only mushroom I prefer not to use in this recipe is the King Oyster/Trumpet mushroom. These mushrooms have very thick stems and are tougher and not as tender as the other mushroom varieties.
- Onions: If you love French onion soup, you will love adding onions to this recipe. Sautéed with mushrooms in a creamy sauce and baked under a melted cheese layer, so good! Slice the onion into longer slices so the taste and texture are not lost under the cheesy layer.
- Seasonings: some salt and ground black pepper.
- Cheese: Parmesan cheese and some mozzarella, or cheddar cheese will work well.
- Sour cream: makes the onion/mushroom mixture more creamy and enriches the entire dish, but adds less calories and fat than mayo or heavy cream. I started using less mayo and now incorporate more sour cream in my dishes, sometimes using half mayo and half sour cream when dressing my salads. You'll see this in our Sweet and Crunchy Beet Salad and this Chicken Salad with Apples and Cranberries.
see the recipe card below for the full ingredient list and quantities.
Substitutions and variations
- Flour: Use almond flour, coconut flour, or a gluten-free flour blend if you need a gluten-free option.
- Sour Cream: Greek yogurt or a dairy-free yogurt alternative can be used instead. You can also use heavy cream.
- Cheese: Use dairy-free cheese if you're looking for a non-dairy option.
- Vegetables: Add bell peppers, spinach, or sun-dried tomatoes for additional flavors and textures.
- Seasonings: You may also like to season the chicken with smoked paprika, garlic powder, dried basil, or rosemary.
- Vegetarian Option: Replace chicken with eggplant slices or portobello mushrooms. Follow the same coating and topping steps.
Preparation
STEP 1: Preheat the oven to 400°F and line a large baking sheet with parchment paper.
STEP 2: Butterfly and flatten
Gently slice the chicken from the top corner down into the middle of the breast and horizontally, almost to the other side stopping the knife before it cuts the meat in half. Open it like a book, butterflying the meat. Cover it with plastic wrap and pound each piece with the smooth side of a meat mallet.
STEP 3: Season and Dip
Heat cooking oil in a large skillet over medium-high heat. Meanwhile, season both sides of the meat with salt and ground black pepper and coat each piece in flour, then dip in egg.
STEP 4: Fry
Fry the chicken breast until browned (about 1-2 minutes). Fry about 2 pieces at a time (depending on the size of your skillet) so as not to overcrowd.
STEP 5: Flip
Using tongs, flip each piece over to the other side and fry for an additional 2 minutes, or until slightly browned.
STEP 6: Transfer to baking dish
Once the pieces are browned, transfer them over to the parchment-lined baking dish and repeat with the remaining pieces. Set the baking dish aside.
STEP 7: Saute Mushrooms and Onions
Using the same skillet sauté the sliced mushrooms until all liquid evaporates. Add the sliced onion and sauté until the onions and mushrooms have slightly browned. Sprinkle with a pinch of salt and stir well. Stir in the sour cream and add the cheese. Stir well to combine. Reduce heat to medium and allow sauce to thicken (about 5 minutes).
STEP 8:
Top each chicken slice with the mushroom sauce/mixture (about 2 tablespoons over each slice) and then top with the shredded cheese.
STEP 9:
Bake in the preheated oven until the cheese has fully melted (about 15 minutes). Garnish with some chopped dill or scallions (optional). Serve hot or warm.
Top Tips
- Pound the chicken breasts to an even thickness. This ensures uniform cooking, so you won't end up with some parts overcooked and others undercooked.
- If your skillet is not large enough to fit all the chicken in at once, cook in batches.
- Make sure your oven is preheated before placing the meat in it. This helps melt the cheese quickly without overcooking the other ingredients.
Frequently Asked Questions
Yes, you can. Adjust the cooking time accordingly, as thighs may take a bit longer to cook than breasts.
The Chicken is best enjoyed fresh and crispy, but you can still prepare the components ahead of time and assemble them just before serving. You can fry the chicken and the mushroom/onion mixture ahead of time and keep them separately until ready to be combined with the cheese and baked in the oven.
Yes, you can bake the coated chicken in the oven. Preheat the oven to 400°F (200°C) and bake until the chicken is cooked through, flipping halfway through cooking.
Yes, you can, but it's really not necessary in this particular recipe. The chicken turns out tender and moist.
Serving suggestions
Enjoy this dish with our Oven Roasted Potato Cubes or these Easy 3-ingredient Baked Potato Wedges and salad on the side. A quick and easy salad, such as this Asparagus and Mango Salad Recipe or this Citrus Avocado Salad Recipe is perfect.
Storing and reheating
Store any leftovers in an airtight container in the refrigerator. Consume within 2-3 days for the best quality.
Reheat the chicken in the oven, in an oven-safe dish, at around 350°F (175°C), for 10-15 minutes or until heated through. You can also reheat it in a skillet over medium heat with a bit of oil. Cook for a few minutes on each side until warmed through. Reheating in the microwave may not keep the chicken as crispy. Use short bursts of heating, and check for doneness in between to avoid overcooking.
Try these other chicken recipes
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Recipe
Cheesy Chicken and Mushroom Recipe
Equipment
Ingredients
- 4 chicken breasts boneless, skinless
- 1 teaspoon salt plus one pinch to add to mushrooms
- ½ teaspoon ground black pepper
- 1 cup all-purpose flour
- 2 large eggs
- 2 tablespoons cooking oil
- 1.5 lb. mushrooms sliced - see notes below for mushroom options
- 1 large onion thinly sliced
- 1 cup sour cream
- 3 cups mozzarella cheese grated
- Chopped dill to garnish optional
Instructions
- Preheat the oven to 400°F and line a large baking sheet with parchment paper
- Prepare the chicken cutlets: Place chicken breast on a cutting board, flat side down. Pressing it down with one hand, use your other hand to hold a knife and gently slice from top corner down into the middle of the breast and horizontally, almost to the other side stopping the knife before it cuts the meat in half. Open the meat like a book. Keeping it on the cutting board, cover the butterflied pieces with plastic wrap and pound them with the smooth side of a meat mallet. Pound from the center of the piece, almost spreading the chicken out, to make thinner butterflied pieces - about ¼" in thickness.
- Dip chicken in flour and egg: Heat cooking oil in a large skillet over medium-high heat. While the skillet is heating, season both sides of the chicken with salt and ground black pepper. Place the flour in a wide, shallow mixing bowl or a shallow dish and beat 2 eggs in another shallow dish. Working with one chicken cutlet at a time, coat both sides of the cutlet with flour and then dip both sides in the egg, let excess drip off.
- Fry the chicken:Fry the chicken breast cutlets until browned (about 1-2 minutes per side). Fry about 2 pieces at a time (depending on the size of your skillet) so as not to overcrowd. Add oil if necessary and reduce heat if the chicken is browning too quickly. Transfer the chicken onto the parchment paper-lined baking sheet. Set aside.
- Using the same skillet, sauté the sliced mushrooms until all liquid evaporates. Add the sliced onion and sauté until the onions and mushrooms have slightly browned. Sprinkle with a pinch of salt and stir well. Stir in the sour cream and 1 cup of the cheese. Reduce heat to medium and allow the sauce to thicken (about 5 minutes).
- Top each chicken slice with the mushroom sauce/mixture (about 2 tablespoons over each slice) and then top with the remaining cheese. Add more cheese if you like.
- Bake in the preheated oven until the cheese has fully melted (about 15 minutes). Garnish with chopped dill or scallions (optional). Serve hot or warm.
Notes
- the sky is the limit for the types of mushrooms you can use in this recipe. I used sliced button mushrooms and cremini mushrooms. But, you can use shiitake, portabella, enoki, oyster, or a variety of them. The only mushrooms I prefer not using in this recipe is the King Oyster/Trumpet mushroom. These mushrooms have very thick stems and are tougher and not as tender as the other mushroom varieties.
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