Creamy Chicken and Mushroom Bake
A comforting dish featuring juicy chicken breasts enveloped in a rich, creamy sauce with sautéed cremini mushrooms, perfect for family dinners and gatherings.
Servings: 6 servings
Calories: 520kcal
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.
Notes
Use fresh ingredients for maximum flavor and don't rush the browning of the chicken for deeper flavors. Control the sauce thickness by adjusting flour and cream amounts. Alternative cheeses like Gruyère or fontina can be used for flavor variations.