Cheesy Baked Chicken

Description

Cheesy Baked Chicken

A creamy, mushroom-loaded variation for extra richness and depth of flavor!

Ingredients:

4 boneless, skinless chicken breasts
1 cup shredded Swiss cheese
½ cup mozzarella cheese
1 cup heavy cream
½ cup grated Parmesan
1 cup sliced mushrooms
1 cup panko breadcrumbs
2 tbsp melted butter
1 tsp garlic powder
½ tsp salt
½ tsp black pepper
1 tsp thyme
Instructions:
Preheat oven to 375°F (190°C). Grease a baking dish.
Season chicken with salt, black pepper, garlic powder, and thyme.
Coat with melted butter and panko breadcrumbs.
Bake for 25 minutes.
Sauté mushrooms in butter, then stir into heated heavy cream and Parmesan.
Pour sauce over the chicken, top with Swiss and mozzarella cheese.
Bake for another 10 minutes until bubbly.

#MushroomCheeseChicken

Step-by-Step Guide

Follow these detailed instructions for perfect Cheesy Baked Chicken every time.

1. Prep the Chicken: Pat the chicken breasts dry with paper towels. This helps the seasoning and butter adhere better. Place them in your greased baking dish.
2. Season & Coat: In a small bowl, combine the salt, black pepper, garlic powder, and thyme. Sprinkle this mixture evenly over both sides of each chicken breast. Brush or drizzle the melted butter over the chicken, then firmly press the panko breadcrumbs onto all sides to create a crust.
3. First Bake: Place the dish in your preheated 375°F oven. Bake for 25 minutes, or until the chicken is nearly cooked through and the panko is golden.
4. Make the Sauce: While the chicken bakes, sauté the sliced mushrooms in a tablespoon of butter over medium heat until softened and browned. In a separate saucepan, gently heat the heavy cream until warm (do not boil). Whisk in the grated Parmesan until smooth, then stir in the sautéed mushrooms.
5. Assemble & Finish: Remove the chicken from the oven. Pour the creamy mushroom sauce evenly over the top. Sprinkle the shredded Swiss and mozzarella cheeses over the sauce. Return the dish to the oven and bake for an additional 10 minutes, or until the cheese is melted and bubbly.

Serving Suggestions

This rich and creamy dish pairs beautifully with sides that can soak up the delicious sauce. Serve it over a bed of steamed white rice, buttered egg noodles, or creamy mashed potatoes. For a lighter option, a simple green salad with a tangy vinaigrette or roasted asparagus helps balance the meal’s richness.

How-to Summary

Season chicken, coat with panko, and bake for 25 minutes at 375°F. Create a sauce by sautéing mushrooms and combining them with warmed heavy cream and Parmesan. Pour sauce over the par-baked chicken, top with Swiss and mozzarella cheeses, and bake for 10 more minutes until golden and bubbly.

Frequently Asked Questions

Can I use chicken thighs instead of breasts?
Yes, boneless, skinless chicken thighs are an excellent substitute. They may require a slightly longer initial baking time (about 30-35 minutes) due to their higher fat content.

How can I make this recipe gluten-free?
Simply use certified gluten-free panko breadcrumbs or crushed gluten-free crackers for the coating.

What’s a good substitute for heavy cream?
For a slightly lighter version, half-and-half or a full-fat canned coconut milk can work, though the sauce will be less rich and thick.

Can I prepare this dish ahead of time?
You can assemble the dish completely up to the point before the final bake. Cover and refrigerate for up to 24 hours. Add 5-10 minutes to the final baking time when cooking from cold.

How do I store and reheat leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 325°F or in a covered skillet on the stovetop to prevent the sauce from separating.

Common Mistakes to Avoid

• Not Drying the Chicken: Moist chicken won’t hold the breadcrumb crust well, leading to a soggy coating.
• Overcooking the Cream Sauce: Boiling the heavy cream can cause it to curdle or separate. Heat it gently until just warm.
• Skipping the First Bake: Baking the chicken first ensures it’s fully cooked and the crust is set before adding the wet sauce.
• Using Pre-Shredded Cheese: Pre-shredded cheese contains anti-caking agents that can make your sauce grainy. Shredding your own cheese from a block ensures a smoother melt.

Conclusion

This Cheesy Baked Chicken with mushrooms is the ultimate comfort food, combining a crispy panko crust with a luxurious, creamy sauce and a blanket of melted cheese. By following the step-by-step guide and avoiding common pitfalls, you can create an impressive and delicious meal that’s perfect for both weeknight dinners and special occasions. Its versatility with sides and make-ahead potential makes it a reliable recipe to add to your regular rotation.