Cheesy Smothered Mushroom Chicken
User Reviews
4.6
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Calories
322 kcal
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Course
Main Course
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Cuisine
Australian
Cheesy Smothered Mushroom Chicken
Description
Cheesy Smothered Mushroom Chicken starts with boneless chicken breasts that are halved horizontally and flattened slightly to ensure even cooking. The chicken is seasoned with salt and pepper, lightly coated in flour, and pan-seared in olive oil and butter until both sides are golden. This initial cooking locks in flavor and texture.
The topping consists of butter-sautéed sliced mushrooms and chopped onions, seasoned with dried thyme, salt, and pepper. A reserved spoonful of flour is added to help thicken the sauce, which is then combined with chicken broth and allowed to simmer until slightly thickened. Finally, grated cheese is stirred in to create a creamy, melted topping with savory depth enhanced by fresh parsley.
This casserole-like dish is baked briefly to meld the flavors and finish cooking the chicken. It pairs well with starches or vegetables, offering a comforting meal with layers of mushroom and cheese that complement the chicken's mild flavor.
Using larger chicken breasts simplifies preparation, but boneless, skinless thighs can be substituted, though they require longer cooking times. The recipe offers flexibility with cheese options like Colby, Cheddar, or Monterey Jack, depending on melting and flavor preferences.
Ingredients
For the chicken
- 2 chicken breast 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 mushroom sliced
- 1 onion small
- ½ teaspoon thyme dried
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon flour see note 2, reserved
- ½ cup chicken broth - see note 3
- ½ cup cheese see note 4, grated
- 1 teaspoon parsley fresh
Instructions
- 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 / 60 g 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 / 150 g 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 / 125 ml 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 / 50 g grated cheese
- Garnish with parsley and serve.1 teaspoon fresh parsley
Notes
- Larger chicken breasts are easier to butterfly and even out for cooking; boneless, skinless thighs can be used but need longer cooking.
- Flour that has touched raw chicken is safe to use once cooked; discard any leftover flour after adding to sauce.
- Chicken broth can be substituted with vegetable or beef broth according to preference.
- Use cheeses that melt well, such as Colby, Cheddar, or Monterey Jack; mozzarella melts well but lacks strong flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 322 kcal
% Daily Value*
| Calories | 322kcal | 16% |
| Carbohydrates | 5g | 2% |
| Protein | 29g | 58% |
| Fat | 21g | 32% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 102mg | 34% |
| Sodium | 817mg | 34% |
| Potassium | 596mg | 13% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 360IU | 7% |
| Vitamin C | 4mg | 4% |
| Calcium | 120mg | 12% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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