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

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
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.