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Mushroom Mozzarella Baked Chicken

Updated: May 4, 2021


4 boneless skinless chicken breast halves (1 pound)

 (I often use boneless, skinless thighs)

1/4 cup all-purpose flour

3 tablespoons butter, divided

1 cup sliced fresh mushrooms (I use baby portabellas!)

1/2 cup chicken broth (use more if you like it extra saucy)

*I keep chicken base on hand and make my own broth and reduce the salt because of the high sodium content in the base)

1/4 teaspoon salt

1/8 teaspoon pepper

1/3 cup shredded part-skim mozzarella cheese

1/3 cup grated Parmesan cheese

1/4 cup sliced green onions


Flatten each chicken breast half to 1/4-in. thickness. Place flour in

a resealable plastic bag; add chicken, a few pieces at a time. Seal

and shake to coat.

In a large skillet, brown chicken in 2 tablespoons butter on both

sides. Transfer to a greased 11-in. x 7-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 for 5 minutes or

until liquid is reduced to 1/2 cup. Spoon over chicken.

Bake, uncovered, at 375° for 15 minutes or until chicken is no

longer pink. Sprinkle with cheeses and green onions. Bake 5 minutes

longer or until cheese is melted. Yield: 4 servings

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