Cheesy Baked Chicken with Mushrooms – breaded bites of chicken breast blanketed in sautéed mushrooms, gooey melted cheese and a simple white wine sauce.
Breaded Cheesy Baked Chicken bites – loaded with fresh mushrooms, melty cheese and will beo n the table in 30 minutes. The breaded chicken bites are tender and baked in a little wine-based sauce. Literally ever person I’ve made this for loves it.
If you’ve been counting down the days to cooler weather, cozy sweaters and comfort meals you’ll find this one the perfect kickoff to the season.
This is one of the handful of recipes on my site that aren’t my own. My family calls this Cheryl’s Chicken because when my husband was hospitalized after a stage 4 prostate cancer diagnosis my friend Cheryl made this dish for my family and me.
My daughters and I have made this recipe many times in the years since. It’s delicious, nourishing and loaded with comfort – maybe it’s a dish you need now too.
I hope you enjoy it as much as we do.
Ingredients in Cheesy Baked Chicken with Mushrooms:
- boneless chicken breasts cut in about 1 1/2″ pieces
- garlic powder
- salt and pepper
- eggs
- Italian breadcrumbs
- olive oil
- butter
- fresh mushrooms
- chicken stock
- dry white wine – Pinot Grigio used
- good melting white cheese such as Mozzarella, Havarti, Gruyere (Mozzarella/Havarti blend used)
- cooking spray
How to make Cheesy Baked Chicken:
Preheat the oven to 375° then lightly grease an 8 x 8 baking dish with cooking spray and set aside.
Whisk the eggs in a shallow bowl then add the breadcrumbs to a second shallow bowl. Cut the chicken into about 1 1/2″ size pieces and slice the mushrooms.
Dip the chicken into the eggs then roll them in the breadcrumbs to completely coat and transfer to wax paper.
Add one tablespoon of olive oil and one tablespoon of butter to a large skillet over medium heat then drop in the sliced mushrooms. Season with salt and pepper to taste and cook 4-5 minutes or until the mushrooms are golden.
Scatter half of the mushrooms in the bottom of the baking dish then set the rest aside.
Pour the remaining tablespoon of olive oil into the skillet then add the chicken. Season with salt, pepper and garlic powder then brown on both sides working in batches so you don’t crowd the pan.
NOTE #1: The chicken won’t be cooked through at this point.
NOTE #2: Drizzle in a litle more olive oil if the pan is too dry.
Arrange the chicken pieces over the mushrooms slightly overlapping them. Top with the remaining mushrooms then sprinkle with shredded cheese. NOTE: don’t wash the skillet yet!
In the same skillet over medium heat, pour in the wine and chicken stock. Bring to a boil and cook 3-5 minutes or until the liquid is reduced. Be sure to scrape up any brown bits – they’re extra flavor!
Pour the liquid evenly over the cheesy chicken then bake uncovered 10-12 minutes or until the chicken is cooked through. Cooking time will vary depending upon the exact size of the chicken pieces.
Optional: garnish with fresh parsley then serve right away.
Subs and variations:
Swap boneless, skinless chicken thighs if you want, change up the cheese with what you have on hand. Any white, easy-melting cheese would be great, such as Mozzarella, Havarti, Gruyere, Gouda, Monterey Jack or provolone.
Artichokes would also be a really good addition to this recipe.
Fresh spinach (cook/wilt when you sauté the mushrooms)
Diced onions (sautéed with the mushrooms)
Best side dishes with Cheesy Baked Chicken:
Green beans – perfectly cooked fresh green beans in just 6 minutes without blanching or draining!
Carrots with brown butter honey glaze – oven roasted carrots in a brown butter honey glaze.
Gouda Mashed Potatoes – creamy, buttery cheesy mashed potatoes = the ultimate side dish.
Muffin Tin Potato Stacks – thinly sliced potatoes layered with cheese baked in a muffin tin.
Green Bean Casserole – fresh green beans in a creamy mushroom sauce topped with crispy caramelized onions.
More easy chicken recipes:
Chicken Piccata – Boneless chicken in lemon-caper, white wine sauce with artichokes. Easy, restaurant style classic dish is ready in under 30 minutes.
Slow Cooker BBQ Pulled Chicken – Just 5 minutes prep – perfect for busy nights and easy entertaining. Shredded chicken loaded with bold barbecue flavor for sandwiches, barbecue chicken pizza or quesadillas.
Air Fryer Chicken Tenders – Buttermilk air fried chicken strips. Kid friendly! Crispy outside, juicy inside cooks in under 15 minutes!
Buffalo (ground) Chicken Meatballs – Air fry OR bake! Delicious, healthy option to chicken wings that makes a bold flavor statement. Serve with blue cheese crumbles and ranch dressing for dipping.
Enjoy!
Cheesy Baked Chicken with Mushrooms
Equipment
- approximately 8 x 8 baking dish
Ingredients
- 1 pound boneless skinless chicken breasts cut in approx. 1 1/2" pieces
- 1/2 teaspoon garlic powder
- salt and pepper to taste
- 2 large eggs beaten
- 1 cup Italian breadcrumbs
- 2 tablespoons olive oil divided
- 1 tablespoon butter
- 8 ounces baby bella (cremini) mushrooms sliced
- 1/3 cup dry white wine Pinot Grigio used
- 1/2 cup chicken stock
- 8 ounces good melting white cheese: mozzarella, havarti, gruyere, combo of mozzarella and havarti used
- cooking spray
Instructions
- Preheat the oven to 375°. Lightly grease an 8 x 8 baking dish with cooking spray and set aside.
- Whisk the eggs in a shallow bowl. Add the bread crumbs to a second shallow bowl and cut the chicken into about 1 1/2″ size pieces.
- Dip the chicken into the eggs then roll in breadcrumbs. Coat completely then set aside.
- Add 1 tablespoon of olive oil and 1 tablespoon of butter to a large skillet over medium heat. Drop in the sliced mushrooms, season with salt and pepper to taste and cook 4-5 minutes or until the mushrooms are golden.
- Scatter half of the mushrooms in the bottom of the baking dish then set the rest aside.
- Pour the remaining tablespoon of olive oil into the skillet then add the chicken. Season with salt, pepper and garlic powder then brown on both sides working in batches so you don’t crowd the pan. NOTE: the chicken won’t be cooked through at this point (you may need to add another drizzle of olive oil).
- Arrange the chicken over the mushrooms slightly overlapping them. Top with the remaining mushrooms then sprinkle with cheese. NOTE: don’t wash the skillet yet!
- In the same skillet over medium heat, pour in the wine and chicken stock. Bring to a boil and cook 3-5 minutes or until the liquid is reduced. Be sure to scrape up any brown bits – they’re extra flavor!
- Pour the liquid evenly over the cheesy chicken then bake uncovered 10-12 minutes or until the chicken is cooked through. Optional: garnish with fresh parsley then serve right away.
Notes
- chicken thighs can be used instead of chicken breasts
- check your fridge - any melty cheese will be delicious in this recipe.
Yum-o. This looks great and easy peasy!
Bette
Thanks so much! It IS really easy – and loaded with flavor – Let me know if you try it! ~ Bernie
This turned out great. . . For a dinner party, i tripled the recipe, used bigger pieces of chicken breast and doubled the mushrooms because mushrooms are life. Will definitely be making this again.
Hi Lori – so happy you enjoyed the recipe! I’ll admit – I’ver never thought of making it for a dinner party — but I will now and will be sharing this idea on Facebook tomorrow – it would be great for Easter dinner too! Thanks for the idea and inspiration — and yes sister, mushrooms ARE life! I appreciate you taking the time to comment. – Bernie
Made this tonight and the flavor was incredible! Perfect dish for this cold/rainy weather. Came together quicker than anticipated – bonus!
Hi Lauren — thank you!! Yes — this is such a comforting recipe – perfect all fall and winter long. Now I’m craving a batch — will be making it soon. So glad you enjoyed the chicken. I appreciate you taking time to comment. — Bernie
I’m really new in the kitchen and have no idea what you mean about cutting the chicken into 1 1/2 pieces? I feel so dumb asking, lol! I plan on making it in the next few days. Can’t wait! It looks and sounds amazing! Thanks in advance.
HI Audrey – I’m so glad you’re here! Welcome! — and everyone is ‘new in the kitchen’ at some point. There are NO dumb questions … ever — thanks for asking. You’ll want to cut the chicken breasts into about 1 1/2 inch size pieces — so they’re about 2-bite size — or about the size of a chicken nugget. It doesn’t have to be exact – just try to make them about the same size so they’ll cook evenly.I hope you enjoy the recipe as much as we do. – Bernie
AMAZING! I tried this recipe to try last night (08/2025) as I had all the ingredients on hand – except I had to substitute boneless chicken thighs for the breasts, which is not a major substitute at all and would not change the results. I liked the simplicity of the ingredients and how everything just worked really well together. My husband also enjoyed this recipe and liked how the breadcrumbs added a texture/taste element to the final dish. Because I had to use boneless thighs, we did end up cooking a little longer in the oven, but I would not discourage anyone from not trying it and don’t substitute anything else! I don’t provide feedback very often on recipes, but this one deserves to be elevated!
Hi Tricia – your kind words made my day! Thank you so much – I’m happy you decided to leave feedback – this is one of my family’s favorites too! — Bernie
This remains one of my favorite ‘Bernie’ recipes. I’ve made this for just two, and for a group of 6 (I used to have more friends, but….) Still, outstanding dish. Made to recipe, no changes. Thx Bernie. I hope you’re doing well! Jeannie
Hey Jeannie – great hearing from you! I hope you both are doing well. Aww thank you! My kids and I really love this one too. So comforting – makes me happy to read it’s one of your favorites. — Bernie