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! First, 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.
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/ 60g 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/ 150g 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/ 125ml 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/ 50g grated cheese
Garnish with parsley and serve.1 teaspoon fresh parsley
Notes
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.