Creamy Chicken and Mushroom Bake
Creamy Chicken and Mushroom Bake is an exquisite dish that brings comfort and solace to your dining table. Imagine golden-brown chicken breasts, lovingly enveloped in a rich, velvety sauce, complemented by the earthy flavors of sautéed cremini mushrooms. This dish not only tantalizes your taste buds but also nourishes the soul, making it a perfect option for family dinners or cozy gatherings. With an easy-to-follow recipe and step-by-step instructions, you’ll find that this dish is not just delicious, but incredibly fulfilling to make.
Why You’ll Love This Recipe
This Creamy Chicken and Mushroom Bake stands out for many reasons. First and foremost, it’s an easy recipe that requires minimal prep time but delivers maximum satisfaction. The luscious sauce, created from simple ingredients, coats the chicken and mushrooms beautifully, transforming this dish into a real crowd-pleaser. Additionally, it’s a family-friendly meal, perfect for feeding both picky eaters and culinary adventurers alike. Whether you’re celebrating a special occasion or simply want to indulge in comforting food, this recipe will surely become a staple in your home.
Ingredients
To create this mouthwatering meal, gather the following ingredients:
- 3 large chicken breasts, sliced in half lengthwise – Juicy and tender, they provide the perfect base for your dish.
- 1 tablespoon olive oil – This provides the essential fat for sautéing, adding a hint of flavor.
- 8 oz cremini mushrooms, sliced – They add an earthy aroma and complement the creamy sauce beautifully.
- 6 slices Muenster cheese – Melting delightfully, this cheese brings a unrivaled creaminess.
- 2 cloves garlic, minced – Infusing the dish with its robust flavor that enhances every bite.
- 1/2 cup dry sherry – For depth, but can be substituted for chicken broth if desired.
- 1 1/2 cups heavy cream – The star of the sauce, adding a luscious, creamy texture.
- Salt and pepper, to taste – Essential for seasoning and enhancing the flavors.
- 4 tablespoons butter, divided – A key ingredient for richness and sautéing.
- 2 tablespoons all-purpose flour (plus extra for coating chicken) – This helps thicken the sauce while adding a crispy texture to the chicken.
With these tasty components, you’re just a few steps away from a satisfying dish that everyone will love.
Step-by-Step Directions
Preheat your oven to 375°F (190°C). This ensures your Creamy Chicken and Mushroom Bake cooks evenly and develops that golden-brown layer on top.
Season both sides of the chicken breasts lightly with salt and pepper, then coat the chicken in flour. This flour coating will ensure that the chicken browns nicely in the skillet.
Heat a large skillet over medium-high heat and add the olive oil along with 1 tablespoon of butter. Allow the butter to melt and bubble.
Brown the chicken in the skillet in two batches, approximately 3-4 minutes per side, until they are golden brown. This step seals in the juices and adds flavor.
Transfer the browned chicken to a 9×13 baking dish, arranging them evenly.
Add 1 tablespoon of butter to the skillet and sauté the sliced cremini mushrooms until they are browned and any liquid has evaporated, about 5 minutes.
Combine the sautéed mushrooms with the chicken in the baking dish, distributing them evenly.
Melt the remaining 2 tablespoons of butter in the same skillet. Then stir in the minced garlic and flour, cooking for 1 minute while stirring constantly. This creates a roux that will help thicken your creamy sauce.
Pour in the dry sherry (or chicken broth), and gradually whisk in the heavy cream. Allow the mixture to cook until it thickens slightly, stirring often.
Season the creamy sauce lightly with salt and pepper to taste, ensuring it’s just right.
Pour the sauce over the chicken and mushrooms in the baking dish, coating them generously.
Layer the slices of Muenster cheese on top, ensuring they cover the dish nicely for that irresistible melted topping.
Cover the dish with foil and bake in the preheated oven for 20 minutes. This will keep the chicken moist while cooking.
Uncover the dish and switch your oven to broil. Broil for a few minutes until the cheese is golden and bubbly, keeping a close eye to prevent burning.
Let the dish rest briefly before serving. This will allow the flavors to meld and make serving a breeze.
Tips & Tricks
- Use Fresh Ingredients: Fresh garlic and high-quality butter can elevate the overall flavor of the dish.
- Don’t Rush the Browning: Allow your chicken to brown properly for deeper flavors in the final dish.
- Control the Thickness: Adjust the consistency of the sauce by altering the amount of flour and cream; add more for a thicker sauce or reduce for a lighter base.
- Alternative Cheeses: For a twist, try substituting the Muenster cheese with Gruyère or fontina for different flavor profiles.
Serving Suggestions & Pairings
Creamy Chicken and Mushroom Bake pairs beautifully with a variety of side dishes. Consider serving it alongside fluffy mashed potatoes, roasted vegetables, or a light salad to balance the rich flavors of the dish. It’s also fantastic with crusty garlic bread, making it an excellent choice for gatherings with family and friends.
Nutritional Information
This delicious dish makes around 6 servings, with each serving containing approximately:
- Calories: 520
- Protein: 35g
- Fat: 36g
- Carbohydrates: 15g
While it’s indulgent, it’s important to enjoy it in moderation within a balanced diet.
Storing Tips & Variations
If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. This dish also freezes well; simply place it in a freezer-safe container for up to 3 months. To reheat, thaw in the refrigerator overnight and heat in the oven until warmed through.
For variations, you can add cooked spinach, sun-dried tomatoes, or different vegetables to the mix for added nutrients. For a lighter version, you can substitute half of the heavy cream with low-fat milk or half-and-half.
Conclusion
You’ll absolutely love making this Creamy Chicken and Mushroom Bake as it is not only pleasing to the palate but also simple to prepare. The creamy sauce, combined with the succulent chicken and earthy mushrooms, ensures a dish that beckons you to come back for more. We encourage you to try this recipe yourself and share your experiences with friends and loved ones!
FAQs
1. Can I use frozen chicken breasts?
Yes, you can use frozen chicken, but ensure they are fully thawed before preparing to ensure even cooking.
2. Is there a substitute for heavy cream?
Yes, you can use full-fat coconut milk as a dairy-free option, or half-and-half for a lighter creaminess.
3. Can I make this dish ahead of time?
Absolutely! You can prepare it a day in advance. Just bake it when you’re ready to serve for a quick dinner option.
4. What can I serve with this dish?
Pair it with mashed potatoes, steamed broccoli, or a fresh garden salad for a complete meal.
5. How can I make this dish gluten-free?
Simply substitute the all-purpose flour with cornstarch or a gluten-free flour blend, and ensure that the ingredients are labeled gluten-free.
Creamy Chicken and Mushroom Bake
Ingredients
Main Ingredients
- 3 large large chicken breasts, sliced in half lengthwise Juicy and tender, they provide the perfect base for your dish.
- 1 tablespoon olive oil Provides the essential fat for sautéing, adding a hint of flavor.
- 8 oz cremini mushrooms, sliced Adds an earthy aroma and complements the creamy sauce beautifully.
- 6 slices Muenster cheese Melting delightfully, this cheese brings unrivaled creaminess.
- 2 cloves garlic, minced Infuses the dish with its robust flavor.
- 1/2 cup dry sherry For depth, but can be substituted for chicken broth if desired.
- 1 1/2 cups heavy cream The star of the sauce, adding a luscious, creamy texture.
- Salt and pepper to taste Salt and pepper Essential for seasoning and enhancing the flavors.
- 4 tablespoons butter, divided A key ingredient for richness and sautéing.
- 2 tablespoons all-purpose flour (plus extra for coating chicken) Helps thicken the sauce while adding a crispy texture to the chicken.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Season both sides of the chicken breasts lightly with salt and pepper, then coat the chicken in flour.
Cooking
- Heat a large skillet over medium-high heat and add the olive oil along with 1 tablespoon of butter.
- Brown the chicken in the skillet in two batches, approximately 3-4 minutes per side, until golden brown.
- Transfer the browned chicken to a 9×13 baking dish, arranging them evenly.
- Add 1 tablespoon of butter to the skillet and sauté the sliced cremini mushrooms until they are browned and any liquid has evaporated, about 5 minutes.
- Combine the sautéed mushrooms with the chicken in the baking dish, distributing them evenly.
- Melt the remaining 2 tablespoons of butter in the same skillet. Stir in the minced garlic and flour, cooking for 1 minute while stirring constantly.
- Pour in the dry sherry (or chicken broth), and gradually whisk in the heavy cream. Allow the mixture to cook until it thickens slightly, stirring often.
- Season the creamy sauce lightly with salt and pepper to taste.
- Pour the sauce over the chicken and mushrooms in the baking dish, coating them generously.
- Layer the slices of Muenster cheese on top.
- Cover the dish with foil and bake in the preheated oven for 20 minutes.
- Uncover the dish and switch your oven to broil. Broil for a few minutes until the cheese is golden and bubbly, keeping a close eye to prevent burning.
- Let the dish rest briefly before serving.