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+ servings
white baking dish with chicken breasts, melted mozzarella and golden mushrooms
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5 from 3 votes

Cheesy Baked Chicken with Mushrooms

Breaded bites of chicken breast blanketed in sautéed mushrooms, gooey melted cheese and a simple white wine sauce.
Prep Time15 mins
Cook Time12 mins
Course: Main Course
Cuisine: American
Keyword: chicken with mushrooms, cheesy baked chicken with mushrooms, baked chicken breasts, baked chicken
Servings: 4


  • approximately 8 x 8 baking dish


  • 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
  • 1/2 cup dry white wine Pinot Grigio used
  • 1/4 cup chicken stock
  • 8 ounces good melting white cheese: mozzarella, havarti, gruyere, combo of mozzarella and havarti used
  • cooking spray


  • 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.