This Cheesy Smothered Mushroom Chicken is a comforting flavorful meal that the whole family will love.
It can be ready in under 30 minutes and is a great midweek meal. I mean, who doesn't love oozy melty cheese? Oh, and it is all cooked in one pan!
The chicken breasts are seared so they stay nice and juicy, then topped with delicious mushrooms and plenty of cheese. Then, this is blasted in the oven to get that perfect melty cheese. This Cheesy Smothered Mushroom Chicken is a flavor-packed meal I know you'll love.
These notes are here to help make this recipe a success; they cover some but not all ingredients; for a complete ingredient list, check out the recipe card below.
Chicken: The recipe uses chicken breasts, a great cut that always ends up in the grocery cart. I like to buy large chicken breasts and cut them into two fillets (see below) but feel free to buy chicken cutlets or fillets from the grocery store and cut out that step.
Mushrooms: You can use any available mushrooms. Baby Bella, button mushrooms, or cremini are all great choices. Even the pre-sliced mushrooms will work.
Onions: Any small onion is perfect. Or substitute in 2 shallots.
Grated cheese: I like to use Colby, Cheddar, or Monterey Jack cheese. While mozzarella gives you a great stretch, it doesn't add much flavor. But use what you have on hand as long as it melts well.
Chicken broth: Vegetable broth or beef broth will work well too.
Thyme: The recipe uses dried thyme as it is easy to find. Feel free to substitute in fresh thyme. You will need to use 2 teaspoons of fresh thyme.
Creating chicken fillets
Place the chicken breasts onto a chopping board and pat them dry to prevent slipping.
Take a sharp knife, hold it parallel to the chopping board, and cut the chicken breasts in half through the middle.
Cover the chicken fillets with some plastic wrap or parchment paper and use a heavy-based skillet to flatten them to an even thickness.
We've tested this recipe at least 3 times to ensure it works well for you, have a look at our tips for getting the best dish you can!
- The chicken gets coated in a seasoned flour mixture. When you finish with it, please don't throw it out immediately; we will use a little of it in the mushrooms. Don't worry; it gets cooked through, so it is perfectly safe.
- When cooking the mushrooms, toss them around in the butter and then leave them to cook without stirring for at least 2-3 minutes so they start to brown and release their moisture.
- Although the recipe suggests putting the chicken into the oven to melt the cheese, you can place it under a broiler, but watch it closely.
These are all just suggestions and things that have worked in our test kitchen, but it is your dinner, so adapt it to suit your family. That is the beauty of cooking; we can all create our own delicious meals.
- You can use chicken thighs in place of chicken breast. They will need longer in the pan.
- Add extra veg to your mushroom mixture. For example, spinach is the perfect addition. Or add in finely chopped carrots or zucchini.
- If you are feeling decadent, adding some grated truffle before serving adds a fantastic taste. Or use truffle butter or truffle olive oil for cooking to add a subtle truffle flavor.
Why You'll Love this Cheesy Smothered Mushroom Chicken
- It is ready in 30 minutes.
- It uses easy-to-find ingredients.
- It makes your chicken juicy and full of flavor.
- It goes with so many different sides.
- Melted cheese!!!
These Cheesy Smothered Mushroom Chicken Breasts go with just about anything! Any of these recipes would be great options.
- Crispy Potatoes
- Side Salad
- Garlic Butter Potatoes
- Cheesy Pasta
- Savory Sweet Potato Mash
- Garlic Green Beans
- Kale and Bacon
- Mashed Potato
- Rutabaga and Carrot
If you make this Cheesy Smothered Mushroom Chicken, remember to come back and comment. You can also tag me on social media.
Any questions about the recipe? Use the comments section below.
Cheesy Smothered Mushroom Chicken
For the chicken
- 2 chicken breasts – see note 1
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ cup all-purpose flour
- 2 tablespoons olive oil
- 1 tablespoon butter
For the toppings
- 1 tablespoon butter
- 5 oz sliced mushrooms
- 1 small onion
- ½ teaspoon dried thyme
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 teaspoon reserved flour - see note 2
- ½ cup chicken broth - see note 3
- ½ cup grated cheese - see note 4
- 1 teaspoon fresh parsley
- Preheat the oven to 350ºF/180ºC
Prepare the chicken
- Lay the chicken breast flat on a chopping board and pat it dry so it doesn't slip.2 chicken breasts
- Use a large sharp knife, keep it parallel to the board, and cut sideways through the breast. (see the bulk of post for pictures)
- Carefully cut through until you have two plump fillets. Repeat with the second chicken breast.
- Use a meat mallet (or a heavy pan) to bash the plumper end down.
- Add the flour to a shallow dish.¼ cup all-purpose flour
- Season the chicken fillets with salt and pepper on both sides, then coat them lightly in flour. (reserve 1 teaspoon of the flour)½ teaspoon kosher salt½ teaspoon black pepper
To cook the chicken
- Heat the olive oil in a heavy skillet or frying pan over medium-high heat. Once shimmering, add the butter and the chicken fillets to the pan.2 tablespoons olive oil1 tablespoon butter
- Cook chicken for 3 minutes per side until golden brown. Remove the fillets to a plate, tent with foil, and set aside.
To make the topping
- Add the butter to the pan the chicken was cooked in. Add the mushrooms. Toss them in the butter and let them cook untouched for 2-3 minutes.1 tablespoon butter5 oz sliced mushrooms
- Add in the chopped onion and dried thyme and cook for 3 minutes.1 small onion½ teaspoon dried thyme
- Sprinkle in the reserved flour, salt, and pepper and stir to soak up the fats.1 teaspoon reserved flour¼ teaspoon salt¼ teaspoon pepper
- Pour in the chicken broth and stir well; cook for 2-3 minutes until thickened.½ cup chicken broth
- Place the chicken back into the pan and spoon the mushrooms over the top.
- Sprinkle over the grated cheese and place the chicken in the oven for 5 minutes.½ cup grated cheese
- Garnish with parsley and serve.1 teaspoon fresh parsley
- Using larger chicken breasts will make this process easier. Feel free to use boneless, skinless chicken thighs; instead, they need to cook for 15-20 minutes instead of 6.
- Don't worry about using the flour that has touched the raw chicken; it will be cooked out and perfectly safe. Once you have added the flour to the sauce, the remaining flour must be thrown away.
- You can use chicken broth, vegetable broth, or beef broth.
- I like to use Colby, Cheddar, or Monterey Jack cheese. While mozzarella gives you a great stretch, it doesn't add much flavor. But use what you have on hand as long as it melts well.
LOVE the cheese and mushrooms with chicken!
Claire McEwen says
Oh I am so happy you enjoyed it Carm 🙂