Creamy Garlic Mushroom Chicken Bake
One-pan creamy garlic mushroom chicken bake with seared chicken, mushrooms, Parmesan and herbs — ready in under an hour.
Creamy Garlic Mushroom Chicken Bake
One-pan creamy garlic mushroom chicken bake with seared chicken, mushrooms, Parmesan and herbs — ready in under an hour.
Ingredients
17 items
680 gramschicken breast
300 gramsmushrooms
6 unitsgarlic
2 tablespoonsolive oil
2 tablespoonsbutter
1 cupheavy cream
1 cupchicken broth
0.5 cupsparmesan cheese
1 teaspoonfresh thyme
1 teaspoonfresh rosemary
1 teaspoonsalt
0.5 teaspoonsblack pepper
0.5 teaspoonspaprika(optional)
1 unityellow onion(optional)
1 tablespooncornstarch(optional)Gluten-Free
1 unitlemon(optional)
2 tablespoonsfresh parsley(optional)
Instructions
Preheat and prepare chicken
Preheat oven to 190°C (375°F). Pat chicken breasts dry with paper towel. Season both sides evenly with salt, black pepper and paprika (if using).Tips:
- •Drying the chicken helps achieve a better sear.
- •If breasts are thick, slice them horizontally to an even thickness for even cooking.
Prepare mushrooms and aromatics
Clean and slice mushrooms if needed. Peel and mince garlic. If using, peel and dice the onion and finely chop parsley and herbs.Tips:
- •Wipe mushrooms with a damp cloth instead of rinsing to avoid sogginess.
- •Mince garlic just before cooking for the best flavor.
Substitutions
Final notes
This recipe is flexible: swap in thighs for juicier meat, use coconut cream and nutritional yeast for a dairy-free/vegan-friendly version, or omit the cornstarch for a looser sauce. Store leftovers up to 3 days in the refrigerator. Reheat gently to avoid breaking the cream sauce.
Instructions
Preheat and prepare chicken
Preheat oven to 190°C (375°F). Pat chicken breasts dry with paper towel. Season both sides evenly with salt, black pepper and paprika (if using).Tips:
- •Drying the chicken helps achieve a better sear.
- •If breasts are thick, slice them horizontally to an even thickness for even cooking.
Prepare mushrooms and aromatics
Clean and slice mushrooms if needed. Peel and mince garlic. If using, peel and dice the onion and finely chop parsley and herbs.Tips:
- •Wipe mushrooms with a damp cloth instead of rinsing to avoid sogginess.
- •Mince garlic just before cooking for the best flavor.
Substitutions
Final notes
This recipe is flexible: swap in thighs for juicier meat, use coconut cream and nutritional yeast for a dairy-free/vegan-friendly version, or omit the cornstarch for a looser sauce. Store leftovers up to 3 days in the refrigerator. Reheat gently to avoid breaking the cream sauce.
Nutritional facts
per serving