Rich, Cozy, and Full of Flavor
Looking for a comforting, crowd-pleasing meal that feels gourmet without the hassle? This Creamy Chicken and Mushroom Bake hits all the right notes: juicy chicken breasts, savory mushrooms, silky cream sauce, and melted cheese. It’s a weeknight-friendly recipe that tastes like you spent hours in the kitchen.
🧾 Ingredients Breakdown
Here’s what makes this dish both hearty and irresistible:
Chicken:
3 large chicken breasts (halved) – Halving the breasts ensures even cooking and a better chicken-to-sauce ratio.
Salt and pepper – Basic seasoning to bring out flavor.
Flour (for coating) – Helps create a golden crust on the chicken and adds body to the sauce.
For the Sauce:
1 tbsp olive oil – For searing the chicken.
4 tbsp butter (divided) – Adds richness and helps build the sauce.
8 oz cremini mushrooms (sliced) – Earthy and meaty, cremini mushrooms deepen the flavor.
2 garlic cloves (minced) – Aromatic base that enhances the sauce.
2 tbsp flour – Thickens the creamy sauce.
½ cup dry sherry (or halal white grape juice) – Adds depth and slight sweetness. Use grape juice for a non-alcoholic version.
1½ cups heavy cream – Creates a luscious, velvety texture.
6 slices Muenster cheese – Melts beautifully over the top, adding a creamy, stretchy finish.
🍳 Method of Preparation
Let’s walk through the steps for creating this cozy bake:
- Preheat and Prepare Chicken
Preheat your oven to 375°F (190°C).
Season chicken breasts with salt and pepper.
Lightly coat each piece with flour—this helps develop a nice crust during searing.
- Sear the Chicken
In a large skillet, heat 1 tbsp olive oil and 1 tbsp butter over medium-high heat.
Sear chicken pieces in batches, cooking 3–4 minutes per side until golden.
You’re not cooking them through—just adding flavor and color.
Transfer seared chicken to a baking dish.
- Sauté the Mushrooms
In the same pan, add 1 tbsp butter.
Add sliced mushrooms and cook until browned and most of the moisture has evaporated—about 5–7 minutes.
Spread mushrooms over the chicken in the baking dish.
- Make the Cream Sauce
In the skillet, melt the remaining 2 tbsp butter.
Stir in minced garlic and 2 tbsp flour. Cook for 1 minute to eliminate the raw flour taste.
Gradually pour in dry sherry (or substitute) while whisking, deglazing the pan.
Add heavy cream and simmer gently until the sauce thickens slightly—about 3–4 minutes.
- Assemble and Bake
Pour the creamy sauce evenly over the chicken and mushrooms.
Top with Muenster cheese slices.
Bake uncovered for 20–25 minutes, or until chicken is cooked through (internal temp: 165°F) and cheese is bubbling and golden.
❓ Frequently Asked Questions (FAQs)
Can I use chicken thighs instead of breasts?
Yes! Boneless, skinless thighs work beautifully and stay extra juicy. Adjust cook time as needed.
Is Muenster cheese necessary?
Muenster melts like a dream, but you can substitute with mozzarella, provolone, or even Gruyère for a nuttier taste.
How do I make this dish ahead of time?
You can prep everything (including assembling the dish) up to one day ahead. Just cover and refrigerate. Add 5–10 minutes extra bake time from cold.
Can I freeze it?