Best 13 Baked Mushroom Chicken Recipes

BAKED MUSHROOM CHICKEN

Steps:

• Flatten each chicken breast half to 1/4-in. thickness. Place flour in a shallow bowl. Dip chicken in flour to coat both sides; shake off excess. , In a large skillet, brown chicken in 2 tablespoons butter on both sides. Transfer to a greased 11x7-in. baking dish. In the same skillet, saute mushrooms in the remaining butter until tender. Add the broth, salt and pepper. Bring to a boil; cook until liquid is reduced to 1/2 cup, about 5 minutes. Spoon over chicken., Bake, uncovered, at 375° until chicken is no longer pink, about 15 minutes. Sprinkle with cheeses and green onions. Bake until cheese is melted, about 5 minutes longer.

BAKED LEMON CHICKEN WITH MUSHROOM SAUCE

Steps:

• Preheat oven to 400 degrees F (205 degrees C).
• Pour olive oil in an 8x8-inch glass baking dish. Place the chicken breasts in the dish, coating each side with oil. Squeeze the juice of 1/2 lemon over each chicken breast. Slice the rest of the lemon and place a lemon slice on top of each chicken piece.
• Bake in the preheated oven until no longer pink in the center and the juices run clear, 30 to 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Melt butter in a skillet over medium heat; add mushrooms. Cook and stir until mushrooms are brown and liquid is evaporated, about 6 minutes. Sprinkle flour over mushrooms and stir until coated. Add chicken broth, stirring to make a medium-thick sauce. Allow sauce to reduce, adjusting with a little more broth to make a creamy sauce. Add fresh parsley at the last minute. Spoon the sauce over the baked chicken breasts.

BAKED MUSHROOM CHICKEN THIGHS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl combine the soup, milk, parsley and onion powder. Mix well. Place bread crumbs in a shallow dish or bowl; dip chicken thighs in soup mixture, then in crumbs, and place coated pieces in a lightly greased 9x13 inch baking dish.
• Drizzle with melted butter and bake at 350 degrees F (175 degrees C) for 45 minutes, or until chicken is nicely browned and cooked through (juices run clear).
• Meanwhile, place remaining soup mixture in a small saucepan over low heat. Stir in cornstarch to thicken, and cook over low heat until heated through. Use this as a sauce when chicken is done.

BAKED CHICKEN WITH MUSHROOM GRAVY

Steps:

• Pour melted butter into an ungreased 13x9-in. baking dish; set aside. Place flour in a large resealable plastic bag. Add chicken, a few pieces at a time; shake to coat. Place chicken, skin side down, in baking dish. Bake, uncovered, at 425° for 30 minutes. Turn chicken pieces; bake and additional 20 minutes., Meanwhile, saute onions and mushrooms in a nonstick skillet until tender. In a bowl, combine next five ingredients. Drain and discard chicken drippings. Cover chicken with onions, mushrooms and the soup mixture. Sprinkle with paprika. Reduce heat to 325° Cover and bake 20 minutes or until juices run clear. Serve over rice if desired.

BAKED LEMON CHICKEN THIGHS WITH MUSHROOM SAUCE

Steps:

• Stir 1/4 cup lemon juice, salt, rosemary garlic seasoning, and oregano in a large bowl. Add chicken and enough water to cover; stir well. Cover and refrigerate chicken 4 hours to overnight. Drain and discard lemon juice brine.
• Preheat oven to 400 degrees F (200 degrees C). Line a large baking dish with aluminum foil.
• Spread half the lemon slice in the baking dish. Arrange chicken thighs over lemon slices; top chicken thighs with remaining lemon slices.
• Bake chicken in preheated oven until no longer pink at the bone and the juices run clear, 30 to 40 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
• Melt light butter with olive oil in a skillet over medium heat; cook and stir mushrooms, 1 tablespoon lemon juice, garlic powder, onion powder, and dried lemon peel in hot butter-oil mixture until mushrooms are browned and soft, 5 to 8 minutes.
• Meanwhile, combine chicken stock and flour in a jar with a tight fitting lid; shake well. Pour mixture into mushrooms.
• Increase heat to medium high; simmer mushroom sauce until thickened, about 10 minutes. Serve with chicken.

BAKED MUSHROOM, SPINACH, AND CHICKEN GNOCCHI

Steps:

• Position a rack in the upper third of the oven; preheat to 425 degrees F (220 degrees C).
• Heat oil in a large skillet over medium heat. Add mushrooms and season with salt and pepper. Cook until starting to soften, about 4 minutes. Transfer to a plate or bowl. Wipe out skillet.
• Melt butter in the same skillet. Whisk in flour until a paste forms, about 3 minutes. Whisk in milk and broth until smooth. Simmer, whisking constantly, until thickened, about 5 minutes. Season with 1/2 teaspoon salt and nutmeg. Add mushrooms, chicken, gnocchi, and spinach to the sauce. Stir until gnocchi are coated and spinach wilts, about 3 minutes.
• Pour mixture into a large baking dish. Sprinkle liberally with Parmesan cheese.
• Bake in the preheated oven until bubbling, about 20 minutes.

THREE-CHEESE CHICKEN AND MUSHROOM BAKED PASTA WITH PANCETTA

Steps:

• Preheat the oven to 450 degrees F. Bring a large pot of salted water to a boil.
• Meanwhile, heat the oil in a medium skillet over medium heat. Add the pancetta and cook, stirring occasionally, until browned and crispy, about 8 minutes. Transfer to a large bowl using a slotted spoon. Add the mushrooms to the pancetta drippings and cook, stirring occasionally, until golden brown, 6 to 8 minutes. Transfer to the bowl with the pancetta.
• Cook the penne in the salted boiling water until very al dente, about 2 minutes less than the package directions. Drain the pasta and add it to the bowl.
• Add the marinara, chicken, the fontina and half of the Parmesan to the bowl and stir well to combine. Transfer the pasta to a 3- to 4-quart baking dish and top with the mozzarella and the remaining Parmesan. Bake, uncovered, until browned, about 15 minutes. Let the pasta stand about 10 minutes before serving.
• Copyright 2016 Television Food Network, G.P. All rights reserved

BAKED MUSHROOM CHICKEN BREASTS

Steps:

• In a large skillet, saute mushrooms in 2 tablespoons butter until tender. Place chicken in a greased shallow 3-qt. baking dish; sprinkle with salt and pepper. Melt remaining butter; drizzle over chicken. Combine broth and sherry; pour over chicken. Spoon mushrooms over top. , Cover and bake at 400° for 20-25 minutes or until a thermometer reads 170°.

CHICKEN AND MUSHROOM BAKED SHELLS

Steps:

• Preheat oven to 450 degrees F. Bring a large pot of salted water to a boil.
• Heat 2 tablespoons of the oil in a medium saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 2 minutes. Add both cans of the tomatoes and 1 cup of water. Increase the heat to medium-high and bring to a simmer. Reduce the heat slightly and simmer rapidly, uncovered, until thickened, 15 to 20 minutes. Stir in the ricotta and season with salt and pepper.
• While the sauce simmers, heat the remaining 2 tablespoons oil in a large skillet over medium high heat. Add the mushrooms and 1/4 teaspoon salt and cook, stirring occasionally, until golden brown, 6 to 8 minutes. Transfer the mushrooms to a large bowl.
• Cook the shells in the salted boiling water until very al dente, about 2 minutes less than the package directions. Drain the pasta and add it to the mixing bowl along with the mushrooms.
• Add the tomato sauce, rotisserie chicken, the mozzarella and half of the parmesan to the bowl and stir well to combine. Transfer the pasta to a 3- to 4-quart baking dish and top with the fontina cheese and the remaining Parmesan. Bake, uncovered, until browned, about 15 minutes. Let the pasta rest for about 10 minutes before serving.

BAKED MUSHROOM & CHICKEN SAUSAGE BOWLS

Steps:

• Preheat oven to 400 degrees F.
• Heat oil in 10-inch, nonstick skillet over medium heat. Add mushrooms and peppers and cook until tender, about 10 minutes. Remove from heat and stir in green onions and chicken sausage.
• Divide sausage mixture equally between 4 oven safe ramekins. Crack 1 egg into center of each cup. Transfer cups to rimmed baking sheet. Bake until egg whites are almost set, about 15 minutes. Season with salt and pepper before serving.

BAKED CHICKEN WITH SHIITAKE MUSHROOM GRAVY

Steps:

• 1. Preheat your oven to 350 degrees. Wash the chicken and then pat it dry with paper towels and put it into a baking dish. Sprinkle it with the salt, white pepper, garlic, and paprika. Then rub that into the chicken thoroughly. Next, add a little bit of water to the bottom of the baking dish. Put it in the oven and bake, uncovered, for 45 minutes to an hour, or until its almost done.
• 2. While chicken is in oven saute mushrooms and onions in 2 T olive oil. Remove chicken from oven and add the chicken stock to the dish. Pour onions and shiitake mushrooms into pan. Add flour to all of that and stir it to get rid of as many lumps as possible. Then bake it all in the oven again until the sauce thickens up to whatever degree you like and chicken is completely cooked. That usually takes around 10 to 15 minutes. Garnish with a bit of chopped green onion for color if you like.

BAKED LEMON CHICKEN WITH MUSHROOM SAUCE

Steps:

• Preheat oven to 400 degrees F (205 degrees C). Pour olive oil in an 8x8-inch glass baking dish. Place the chicken breasts in the dish, coating each side with oil. Squeeze the juice of 1/2 lemon over each chicken breast. Slice the rest of the lemon and place a lemon slice on top of each chicken piece. Bake in the preheated oven until no longer pink in the center and the juices run clear, 30 to 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Melt butter in a skillet over medium heat; add mushrooms. Cook and stir until mushrooms are brown and liquid is evaporated, about 6 minutes. Sprinkle flour over mushrooms and stir until coated. Add chicken broth, stirring to make a medium-thick sauce. Allow sauce to reduce, adjusting with a little more broth to make a creamy sauce. Add fresh parsley at the last minute. Spoon the sauce over the baked chicken breasts. More Healthy tips you can check this out : http://bit.ly/1GJ7xXz

BAKED CHICKEN SANDWICHES WITH MUSHROOM SAUCE

Steps:

• In a greased 15x10x1-in. baking pan, arrange eight slices of bread. Place a slice of cheese on each; top with chicken and another slice of bread. Beat eggs, milk and pepper; pour over the sandwiches., In a small bowl, combine crumbs and butter until crumbly; sprinkle over sandwiches. Bake at 350° for 1 hour 20 minutes or until golden brown. , Meanwhile, for sauce, in a small skillet, saute mushrooms in butter. Stir in the remaining ingredients. Heat through but do not boil. Serve with sandwiches.