Dive into this Chicken and Mushrooms recipe. Lightly breaded chicken topped with cheese and covered in a creamy sauce with mushrooms that everyone will devour.
This Chicken and Mushrooms recipe is a hearty meal that the whole family will enjoy! Juicy chicken is breaded and cooked until golden brown then added to a pan with creamy mushroom sauce and topped with Swiss cheese to create deliciousness in every bite. The whole family will keep coming back for more!
I love serving this chicken and mushrooms recipe over a bed of Homemade Pasta Noodles, Whipped Potatoes, or even Perfect Rice Pilaf.
Table of Contents
Why I Love This Creamy Chicken and Mushrooms
- It’s one of those meals that the whole family enjoys.
- This Chicken and Mushrooms makes 6-8 servings so you can enjoy it again the next day.
- You can easily switch things up by adding in the spices and veggies your family prefers.
Recipe Ingredients
Chicken Broth – Instead of heavy cream, I use chicken broth to lighten up the sauce and give it extra flavor.
Cream of Mushroom Soup – Keeping a can of Campbell’s Cream of Mushroom Soup on hand will be a time-saver for this dish.
Butter – Adding a bit of butter along with the olive oil gives the sauce a rich, silky finish.
For a full list of ingredients and amounts, see the recipe card below.
Variations
Herbs and Spices– Add smoked paprika for warmth, oregano for a Mediterranean touch, and crushed red pepper flakes for mild heat. Finish with fresh thyme, parsley, or chives for a fresh, vibrant kick.
Breadcrumb Alternative – Panko breadcrumbs provide an extra crispy texture compared to regular breadcrumbs, or try crushed Ritz or saltine crackers for a buttery, crisp coating.
How to Make Chicken and Mushrooms
Step 1: Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Spray a 9 x 13 baking dish with non-stick cooking spray.
Step 2: Heat the olive oil in a large skillet over medium heat. Add the mushrooms and garlic to the skillet, and sprinkle with salt and pepper. Cook, stirring frequently, until the mushrooms are soft. Add the mushroom soup and chicken broth to the skillet, and cook until well combined and heated through.
Step 3: To prepare the chicken, cut the chicken breasts in half horizontally to form thin fillets. In a shallow dish, whisk together the eggs and milk. In another shallow dish, whisk together the bread crumbs, garlic powder, salt, and pepper.
Step 4: Dip the chicken pieces in the egg mixture, then coat with the bread crumbs on both sides. Heat the butter in a large skillet over medium heat. Add the breaded chicken to the skillet and cook for 3-4 minutes per side, until golden brown on both sides.
Step 5: Pour half of the mushroom sauce into the prepared baking dish, then layer the chicken pieces on top. Pour the remaining mushroom sauce over the top of the chicken, and cover it with the slices of Swiss cheese.
Step 6: Bake for 35-40 minutes, until the chicken is cooked through. Serve hot with noodles, rice, or mashed potatoes.
Expert Tips
Pour the Eggs into a Pie Dish – For easy dredging, pour the eggs into a pie dish. It makes coating the chicken so much easier without all the mess. The wide surface lets you dip the chicken effortlessly and keeps everything neat.
Shake Off Excess Flour – After coating the chicken, give it a little shake to get rid of any extra flour. This ensures you get a perfect crispy coating and prevents the chicken from turning soggy or undercooked.
Keep the Chicken Moist – To keep your chicken juicy, avoid overbaking! Use a meat thermometer to check the internal temperature and remove the chicken from the oven when it reaches 165 degrees Fahrenheit (74 degrees Celsius). This prevents the chicken from drying out.
FAQs
Fresh mushrooms like baby Bella, white button mushrooms, cremini mushrooms, or shiitake mushrooms are great choices. I’d skip canned mushrooms; they often turn out bland and soggy, which doesn’t do justice to the sauce. Stick with fresh ones for the best results.
You can serve this creamy chicken and mushroom recipe on their own, or over pasta, brown rice, or mashed potatoes for a heartier meal. For some great side dishes that pair perfectly, try oven-roasted broccoli, roasted spring vegetables, or oven-roasted asparagus.
Boneless, skinless chicken breasts are recommended for this recipe as they cook quickly and evenly. You can also use chicken thighs if you prefer a juicier, more flavorful cut. If using thicker breasts, consider slicing them in half horizontally to create thinner fillets.
Storage Info
To STORE Chicken and Mushrooms, place leftovers in an airtight container in the refrigerator for up to 3-4 days. For FREEZING, let the dish cool completely and store it in a freezer-safe container for up to 2-3 months.
To REHEAT, thaw in the refrigerator overnight if frozen, then warm in the oven at 350 degrees Fahrenheit (175 degrees Celsius) until heated through, or use the microwave in short intervals until hot.
More Chicken Entrees to Try
Chicken and Mushrooms Recipe
Ingredients
For the Mushroom Sauce
- 1 tablespoon olive oil
- 3 cups sliced mushrooms
- 1 teaspoon minced garlic
- Salt and pepper to taste
- 1 10 ounce can cream of mushroom soup
- 3/4 cup chicken broth
For the Chicken
- 2-3 large boneless skinless chicken breasts
- 2 large eggs
- 1/4 cup milk
- 1 cup bread crumbs
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons butter
- 4-6 slices Swiss cheese
Instructions
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Spray a 9 x 13 baking dish with cooking spray.
- Heat the olive oil in a large skillet over medium heat. Add the mushrooms and garlic to the skillet, and sprinkle with salt and pepper. Cook, stirring frequently, until the mushrooms are soft. Add the mushroom soup and chicken broth to the skillet, and cook until well combined and heated through.
- To prepare the chicken, cut the chicken breasts in half horizontally to form thin fillets. In a shallow dish, whisk together the eggs and milk. In another shallow dish, whisk together the bread crumbs, garlic powder, salt, and pepper.
- Dip the chicken pieces in the egg mixture, then coat with the bread crumbs on both sides. Heat the butter in a large skillet over medium heat. Add the breaded chicken to the skillet and cook for 3-4 minutes per side, until golden brown on both sides.
- Pour half of the mushroom sauce into the prepared baking dish, then layer the chicken pieces on top. Pour the remaining mushroom sauce over the top of the chicken, and cover it with the slices of Swiss cheese.
- Bake for 35-40 minutes, until the chicken is cooked through. Serve hot with noodles, rice, or mashed potatoes.
It tasted great served over rice, especially once everything soaked into the sauce.
This chicken and mushroom recipe is so awesome! I love how creamy it looks like and I’m so excited to try it! Thanks for sharing!
This sauce is delicious!! Love finding meals the whole family enjoys! This would be great with rice, too!
This is a good hearty meal that the whole family will love.