Mushroom Chicken Bake – Comforting, Creamy, and Weeknight-Friendly

This mushroom chicken bake is the kind of meal that makes the kitchen smell amazing and the table go quiet for a minute. It’s simple to throw together, but it feels a little special thanks to the rich mushroom sauce and juicy chicken. You don’t need fancy ingredients or hours of prep.

Just a skillet, a baking dish, and about 45 minutes. Serve it with rice, mashed potatoes, or crusty bread, and you’ve got a cozy dinner that hits the spot.

What Makes This Special

This recipe leans on pantry staples and fresh mushrooms to build deep flavor without fuss. The sauce is creamy but not heavy, and it clings to the chicken in the best way.

You can use chicken breasts or thighs, and it’s forgiving if you swap in different mushrooms. It’s also a great “set it and forget it” bake for busy nights. Plus, it reheats well, so leftovers are a bonus lunch.

Shopping List

• Chicken: 4 boneless, skinless chicken breasts (or 6 boneless, skinless thighs)
• Mushrooms: 16 ounces cremini or button mushrooms, sliced (mix in a handful of shiitakes if you’d like)
• Aromatics: 1 medium onion (or 2 shallots), thinly sliced; 3–4 garlic cloves, minced
• Fat: 2 tablespoons olive oil; 2 tablespoons unsalted butter
• Liquid: 1/2 cup dry white wine or low-sodium chicken broth
• Creaminess: 3/4 cup heavy cream (or half-and-half for lighter)
• Stock: 1/2 cup low-sodium chicken broth
• Thickener (optional): 1 teaspoon cornstarch mixed with 1 tablespoon water
• Flavor: 1 teaspoon Dijon mustard; 1 teaspoon Worcestershire sauce
• Herbs: 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves; chopped parsley for garnish
• Cheese (optional but great): 1/3 cup grated Parmesan
• Seasoning: Kosher salt and freshly ground black pepper

Instructions

1. Prep and preheat: Heat the oven to 400°F (200°C).Pat the chicken dry and season both sides generously with salt and pepper.
2. Brown the chicken: Heat olive oil in a large skillet over medium-high. Add the chicken and sear until golden, about 3–4 minutes per side. It doesn’t need to be cooked through.Transfer to a baking dish.
3. Sauté the mushrooms: Lower heat to medium. Add butter to the skillet, then the mushrooms and a pinch of salt. Cook, stirring occasionally, until they release their liquid and start to brown, 6–8 minutes.
4. Add aromatics: Stir in onion (or shallots) and cook until softened, 3–4 minutes.Add garlic and cook 30 seconds until fragrant.
5. Deglaze: Pour in the wine or a splash of broth, scraping up any browned bits. Let it simmer for 1–2 minutes to reduce slightly.
6. Build the sauce: Add chicken broth, cream, Dijon, Worcestershire, and thyme. Simmer 2–3 minutes to thicken a bit.Taste and season with salt and pepper. If you prefer a thicker sauce, stir in the cornstarch slurry and simmer 30–60 seconds more.
7. Combine: Pour the mushroom sauce over the chicken in the baking dish. Sprinkle Parmesan on top if using.
8. Bake: Bake uncovered for 18–22 minutes for breasts (12–18 for thighs), until the chicken reaches 165°F (74°C) in the thickest part.
9. Rest and garnish: Let it rest 5 minutes.Spoon sauce over the chicken and finish with chopped parsley.
10. Serve: Pair with rice, mashed potatoes, buttered noodles, or roasted vegetables. Don’t forget something to soak up the sauce.

How to Store

• Refrigerate: Cool completely, then store in an airtight container for up to 3–4 days.
• Freeze: Freeze in portions for up to 2 months. The sauce may separate slightly, but it comes back together when reheated gently.
• Reheat: Warm on the stovetop over low heat or in the oven at 300°F, covered, with a splash of broth or cream to loosen the sauce.

Why This is Good for You

Chicken gives you lean protein to keep you satisfied and support muscle health.

Mushrooms bring fiber, B vitamins, and antioxidants, with a savory boost that reduces the need for heavy ingredients. Using broth and thyme adds flavor without piling on sodium when you season thoughtfully. If you go lighter on cream or use half-and-half, you still get a silky sauce with less richness.

It’s a balanced, comforting meal that doesn’t feel over the top.

What Not to Do

• Don’t skip seasoning the chicken. The sauce is good, but seasoned chicken makes every bite better.
• Don’t crowd the mushrooms. Overcrowding makes them steam instead of brown. Cook in two batches if needed.
• Don’t overcook the chicken. Pull it right at 165°F to keep it juicy.
• Don’t boil the cream hard. A gentle simmer keeps the sauce smooth and prevents breaking.
• Don’t forget to rest. A short rest lets juices settle and the sauce thicken slightly.

Variations You Can Try

• Herb swap: Use rosemary or tarragon instead of thyme for a different aroma.
• Garlic lovers: Add roasted garlic or an extra clove for deeper sweetness.
• Lighter option: Use half-and-half and skip the cheese. Thicken with a touch of cornstarch if needed.
• Umami boost: Stir in 1 teaspoon soy sauce or a pinch of mushroom powder.
• Greens: Fold in a few handfuls of baby spinach in the last minute of simmering the sauce.
• Crunchy top: Mix panko with a little olive oil and Parmesan, then sprinkle on top before baking.
• One-pan rice bake: Arrange seared chicken over 1 cup rinsed long-grain rice and 1 3/4 cups broth in a deep dish.Pour mushroom sauce on top and bake covered until rice is tender.
• Dairy-free: Use coconut cream or a barista-style oat cream and skip the cheese.

FAQ

Can I use bone-in chicken?

Yes. Sear as directed, then bake longer—about 30–35 minutes for thighs, depending on size. Always check for 165°F in the thickest part, avoiding the bone.

What mushrooms work best?

Cremini and button mushrooms are easy and reliable.

A mix with shiitake or oyster mushrooms adds more depth and texture. Avoid very watery mushrooms that don’t brown well.

Can I make this ahead?

You can sauté the mushrooms and make the sauce a day ahead. Store it separately, then pour over the chicken and bake when you’re ready.

Add 5–10 minutes to the bake time if starting cold.

How do I thicken the sauce without cream?

Use an extra 1/2 cup broth and whisk in 1–2 teaspoons cornstarch slurry while simmering. Let it bubble gently until it glossy and thickens.

Is wine necessary?

No. Use chicken broth with a teaspoon of lemon juice for brightness.

The flavor stays balanced without wine.

Can I add cheese on top?

Absolutely. Parmesan adds a salty, nutty finish. Gruyère or mozzarella will give you a meltier, more indulgent topping.

What should I serve with it?

Mashed potatoes, buttered egg noodles, rice, or polenta work well.

For vegetables, try roasted broccoli, green beans, or a simple salad with lemony dressing.

Wrapping Up

This mushroom chicken bake keeps things simple and satisfying. With browned mushrooms, a silky sauce, and well-seasoned chicken, it’s a reliable go-to for busy nights and relaxed weekends. Keep the ingredients on hand, swap a few things as needed, and you’ll have a comforting dinner that never feels like a chore to make.

Mushroom Chicken Bake - Comforting, Creamy, and Weeknight-Friendly

Print Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings 4 servings

Ingredients

• Chicken: 4 boneless, skinless chicken breasts (or 6 boneless, skinless thighs)
• Mushrooms: 16 ounces cremini or button mushrooms, sliced (mix in a handful of shiitakes if you’d like)
• Aromatics: 1 medium onion (or 2 shallots), thinly sliced; 3–4 garlic cloves, minced
• Fat: 2 tablespoons olive oil; 2 tablespoons unsalted butter
• Liquid: 1/2 cup dry white wine or low-sodium chicken broth
• Creaminess: 3/4 cup heavy cream (or half-and-half for lighter)
• Stock: 1/2 cup low-sodium chicken broth
• Thickener (optional): 1 teaspoon cornstarch mixed with 1 tablespoon water
• Flavor: 1 teaspoon Dijon mustard; 1 teaspoon Worcestershire sauce
• Herbs: 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves; chopped parsley for garnish
• Cheese (optional but great): 1/3 cup grated Parmesan
• Seasoning: Kosher salt and freshly ground black pepper

Instructions

• Prep and preheat: Heat the oven to 400°F (200°C). Pat the chicken dry and season both sides generously with salt and pepper.
• Brown the chicken: Heat olive oil in a large skillet over medium-high. Add the chicken and sear until golden, about 3–4 minutes per side. It doesn’t need to be cooked through. Transfer to a baking dish.
• Sauté the mushrooms: Lower heat to medium. Add butter to the skillet, then the mushrooms and a pinch of salt. Cook, stirring occasionally, until they release their liquid and start to brown, 6–8 minutes.
• Add aromatics: Stir in onion (or shallots) and cook until softened, 3–4 minutes. Add garlic and cook 30 seconds until fragrant.
• Deglaze: Pour in the wine or a splash of broth, scraping up any browned bits. Let it simmer for 1–2 minutes to reduce slightly.
• Build the sauce: Add chicken broth, cream, Dijon, Worcestershire, and thyme. Simmer 2–3 minutes to thicken a bit. Taste and season with salt and pepper. If you prefer a thicker sauce, stir in the cornstarch slurry and simmer 30–60 seconds more.
• Combine: Pour the mushroom sauce over the chicken in the baking dish. Sprinkle Parmesan on top if using.
• Bake: Bake uncovered for 18–22 minutes for breasts (12–18 for thighs), until the chicken reaches 165°F (74°C) in the thickest part.
• Rest and garnish: Let it rest 5 minutes. Spoon sauce over the chicken and finish with chopped parsley.
• Serve: Pair with rice, mashed potatoes, buttered noodles, or roasted vegetables. Don’t forget something to soak up the sauce.