Creamy Chicken and Mushroom Bake
A heartwarming dish featuring succulent chicken breasts enveloped in a creamy sauce, complemented by earthy mushrooms and topped with bubbly cheese, perfect for family gatherings or cozy weeknight meals.
Servings: 6 servings
Calories: 550kcal
Ingredients
Main Ingredients
- 3 large chicken breasts sliced in half lengthwise for optimal juiciness and tenderness
- 1 tablespoon olive oil offering a light and fruity undertone
- 8 oz cremini mushrooms sliced to add an earthy and aromatic depth
- 6 slices Muenster cheese melts beautifully to create a creamy topping
- 2 cloves garlic minced to provide a pungent, savory kick
- 1/2 cup dry sherry to deglaze the pan, adding complexity
- 1 1/2 cups heavy cream for that essential creaminess
- Salt and pepper to taste, enhancing all the other flavors beautifully
- 4 tablespoons butter divided to bring richness
- 2 tablespoons all-purpose flour for thickening the sauce (plus extra for coating the chicken)
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Lightly season both sides of each chicken breast with salt and pepper, then coat them in flour.
Cooking
- In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium-high heat. Add the chicken in batches and brown for about 3–4 minutes per side. Transfer the chicken to a 9x13 inch baking dish.
- In the same skillet, add another tablespoon of butter. Sauté the sliced cremini mushrooms until browned and liquid has evaporated, about 5 minutes. Transfer to the baking dish.
- Melt the remaining 2 tablespoons of butter in the skillet. Stir in the minced garlic and flour to create a roux, cooking for 1 minute. Gradually pour in the dry sherry and whisk in the heavy cream, allowing to simmer and thicken slightly. Season with salt and pepper.
- Pour the creamy sauce over the chicken and mushrooms in the baking dish, top with slices of Muenster cheese.
- Cover with foil and bake for 20 minutes.
- Remove the foil and broil for a few minutes until cheese is bubbling and golden brown.
- Let the dish rest briefly before serving.
Notes
Pound the chicken breasts to an even thickness for uniform cooking. You may substitute Muenster cheese with Gouda or other cheeses. Add vegetables like baby spinach for extra nutrition. This dish can be made ahead of time.