Baked Chicken And Mushrooms Recipes

CHICKEN WITH MUSHROOMS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place half of the mushrooms in a 9x13 inch pan. Dip chicken into beaten eggs, then roll in bread crumbs.
• In skillet, melt butter over medium heat. Brown both sides of chicken in skillet. Place chicken on top of mushrooms, arrange remaining mushrooms on chicken, and top with mozzarella cheese. Add chicken broth to pan.
• Bake in preheated oven for 30 to 35 minutes, or until chicken is no longer pink and juices run clear.

CHEESY BAKED CHICKEN WITH MUSHROOMS

Steps:

• Preheat oven to 375F.
• Lightly grease a 9x13 baking dish with cooking spray and set aside.
• In a large skillet over medium-high heat, melt 1/2 tablespoon butter and add 1/2 tablespoon olive oil.
• Add sliced mushrooms and sliced onions to the skillet; season with salt and pepper, and cook for 5 minutes.
• Stir in the garlic and cook for 30 more seconds, or until fragrant.
• Transfer half of the mushrooms mixture to the prepared baking dish; set the rest aside for later.
• Return skillet to heat and add the rest of the butter and olive oil.
• Season the chicken breasts with salt, pepper, garlic powder, paprika, and Italian Seasoning.
• Add chicken breasts to the hot oil - you may have to do this in batches if skillet isn't big enough - and cook chicken breasts for 2 minutes per side, or until lightly browned.
• Remove chicken breasts from skillet and arrange over mushrooms in the baking dish.
• Return skillet to the stove; add chicken broth and scrape up the browned bits. Bring mixture to a boil and cook for 4 to 5 minutes, or until liquid is reduced.
• Top chicken breasts with the rest of the mushrooms mixture, add cheese over the chicken breasts, and pour in the prepared chicken broth.
• Bake uncovered for 15 minutes, or until chicken is cooked through.
• Remove from oven.
• Garnish with fresh parsley.
• Serve.

CREAMY BAKED CHICKEN AND MUSHROOMS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Season chicken breasts with salt and pepper.
• Heat olive oil in a large skillet over medium-high heat. Add onion and cook until it is semi-transparent, about 5 minutes. Add parsley and stir until coated. Place chicken in the skillet and brown, about 5 minutes per side. Add poultry seasoning and cayenne, making sure chicken is coated. Transfer chicken to a 9x13-inch dish. Cover with mushrooms and set aside on a warming plate.
• Combine soup, heavy cream, and buttermilk in a mixing bowl. Add the onion mixture and combine. Pour over the chicken. Cover the tops with Swiss cheese, making sure all areas are covered.
• Bake in the preheated oven until chicken is no longer pink in the center, about 1 hour and 35 minutes. Remove from the oven and let stand for 15 minutes.

BAKED CHICKEN AND MUSHROOMS

Steps:

• Arrange chicken in a 13x9-in. baking dish coated with cooking spray. Sprinkle with paprika. Bake, uncovered, at 350° for 15 minutes., Meanwhile, in a large nonstick skillet, saute mushrooms in butter for 5 minutes. Add the sherry or broth, green onions, garlic, salt and pepper. Bring to a boil. Pour over chicken. , Bake until a thermometer reads 165°, 10-15 minutes longer. Top with cheese. Bake for 3-5 minutes or until cheese is melted.

CHICKEN AND MUSHROOM BAKED SHELLS

Steps:

• Preheat oven to 450 degrees F. Bring a large pot of salted water to a boil.
• Heat 2 tablespoons of the oil in a medium saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 2 minutes. Add both cans of the tomatoes and 1 cup of water. Increase the heat to medium-high and bring to a simmer. Reduce the heat slightly and simmer rapidly, uncovered, until thickened, 15 to 20 minutes. Stir in the ricotta and season with salt and pepper.
• While the sauce simmers, heat the remaining 2 tablespoons oil in a large skillet over medium high heat. Add the mushrooms and 1/4 teaspoon salt and cook, stirring occasionally, until golden brown, 6 to 8 minutes. Transfer the mushrooms to a large bowl.
• Cook the shells in the salted boiling water until very al dente, about 2 minutes less than the package directions. Drain the pasta and add it to the mixing bowl along with the mushrooms.
• Add the tomato sauce, rotisserie chicken, the mozzarella and half of the parmesan to the bowl and stir well to combine. Transfer the pasta to a 3- to 4-quart baking dish and top with the fontina cheese and the remaining Parmesan. Bake, uncovered, until browned, about 15 minutes. Let the pasta rest for about 10 minutes before serving.

BAKED MUSHROOM CHICKEN

Steps:

• Flatten each chicken breast half to 1/4-in. thickness. Place flour in a shallow bowl. Dip chicken in flour to coat both sides; shake off excess. , In a large skillet, brown chicken in 2 tablespoons butter on both sides. Transfer to a greased 11x7-in. baking dish. In the same skillet, saute mushrooms in the remaining butter until tender. Add the broth, salt and pepper. Bring to a boil; cook until liquid is reduced to 1/2 cup, about 5 minutes. Spoon over chicken., Bake, uncovered, at 375° until chicken is no longer pink, about 15 minutes. Sprinkle with cheeses and green onions. Bake until cheese is melted, about 5 minutes longer.

CHICKEN, MUSHROOMS AND RICE

Steps:

• Preheat the oven to 350 degrees F. Butter a casserole dish and set aside.
• Heat the oil in a large skillet over medium-high heat. Add the onions and cook until beginning to soften, 2 to 3 minutes. Add the mushrooms and cook until golden, about 4 minutes.
• Sprinkle the chicken liberally with salt and pepper. Push the onions and mushrooms to the side of the skillet, add the chicken skin-side down and and cook until the skin is browned, about 4 minutes. Remove the chicken to a plate.
• Stir the rice into the onion and mushroom mixture and cook for 1 minute. Stir in the wine, bring to simmer and simmer for 1 minute. Stir in the soup and 1 1/2 cans of water and bring to a simmer.
• Pour the rice mixture into the buttered casserole dish. Place the chicken on top skin-side up and cover with a lid or foil. Bake, stirring in more water 1/2 cup at a time if the casserole starts to dry out, until the rice is tender, about 30 minutes.

BAKED CHICKEN IN MUSHROOM SAUCE

Steps:

• Flatten chicken if needed as you want it to fry quickly.
• Measure flour onto a flat plate and lightly coat chicken. Preserve 1/2 tablespoon of flour and set aside.
• Melt margerine in a large skillet and brown chicken two to three minutes each side and place in a greased baking dish.
• Preheat oven to 375.
• Saute mushrooms in the same skillet (do not wash as you want to preserve the juices) until tender.
• Add chicken broth, salt, and pepper and bring to a boil. Let boil for 3 minutes, add sherry and remaining 1/2 tablespoon of flour. Be sure to gradually add the flour by sprinkling in and mixing while allowing it to dissolve. Adding it too fast will result in clumps of flour in your mushroom sauce. Let the mixture reduce by half of your original liquid.
• Pour mixture over chicken and bake uncovered in oven for 12-15 minutes.
• Remove chicken from oven and layer half of the parmesan cheese, then sprinkle on green onions. Add the remaining parmesan and mozzarella on top and bake for an additional five to six minutes.
• Enjoy :).

EASY BAKED CHICKEN DRUMSTICKS WITH MUSHROOMS

Steps:

• Preheat oven to 200c.
• Rub the chicken with some olive oil, season with salt and pepper, then place in baking tray with enough room so there is gaps around them, then put in the oven.
• Bake for 15 minutes, scatter the garlic cloves (reserve one and dice it while cooking the chicken) around the chicken, return to the oven and bake for another 30-35 minutes until the chicken is tender.
• When done, remove the chicken to a plate and cover with foil, then a teatowel.
• Drain the juice from the oven tray and reserve it.
• Heat up a frying pan and fry the reserved, chopped, clove of garlic in some oil (about a tbsp), then add the mushroom, and the reserved juices and saute until tender.
• Serve the chicken drumsticks on a bed of rocket (one handful per person), with the mushrooms on the side, a lemon wedge, and scatter the roasted garlic around it.
• Lovely with a glass of white wine!

CHEESY CHICKEN AND MUSHROOM BAKE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a baking dish lightly.
• Sprinkle salt and pepper on chicken. Heat butter in a pan over medium-high heat. Add chicken and brown on all sides, 5 to 7 minutes. Remove chicken and place in the prepared baking dish.
• Stir mushrooms, onion, garlic, and flour into the remaining butter in the saucepan and saute over medium-high heat until softened, about 5 minutes. Add chicken broth and bring to a boil while scraping the "good stuff" off of the bottom of the saucepan, letting it add to the flavor. Cook until thickened to your liking; drizzle over chicken.
• Bake in the preheated oven for 30 minutes. Sprinkle with Parmesan cheese, mozzarella cheese, and scallions. Continue to bake until chicken is no longer pink in the center and cheese is melted, about 10 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

BAKED CHICKEN THIGHS WITH MUSHROOMS AND ONIONS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Pat thighs dry with paper towels. Combine garlic powder, onion powder, salt, and pepper in a small bowl. Sprinkle seasoning on both sides of the chicken thighs.
• Heat 1 tablespoon olive oil in a 12-inch nonstick oven-safe skillet over medium heat. Swirl the pan to coat the bottom with the hot oil. Place seasoned thighs in the skillet and cook until browned, about 3 minutes. Turn thighs and brown the other side, about 2 minutes. Transfer browned thighs to a plate and keep warm.
• Add remaining 1 tablespoon olive oil to the same skillet. Add mushrooms; cook and stir for about 2 minutes. Add smashed garlic cloves and herbes de Provence; cook and stir for 1 more minute.
• Move mushrooms to one side of the skillet and place 3 onion slices into the skillet. Place a browned chicken thigh on top of each onion slice. Move mushrooms to create an empty space in the skillet, and place the remaining onion slices and chicken thighs in the skillet.
• When all the onion slices and chicken thighs are placed, redistribute the mushrooms evenly around the skillet. Pour white wine over all and cover.
• Transfer skillet to the preheated oven and bake until chicken thighs are no longer pink in the center and the juices run clear, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Serve each chicken piece with a slice of the cooked onion and some mushrooms. Garnish with snipped chives or parsley.

BAKED CHICKEN WITH MUSHROOM GRAVY

Steps:

• Pour melted butter into an ungreased 13x9-in. baking dish; set aside. Place flour in a large resealable plastic bag. Add chicken, a few pieces at a time; shake to coat. Place chicken, skin side down, in baking dish. Bake, uncovered, at 425° for 30 minutes. Turn chicken pieces; bake and additional 20 minutes., Meanwhile, saute onions and mushrooms in a nonstick skillet until tender. In a bowl, combine next five ingredients. Drain and discard chicken drippings. Cover chicken with onions, mushrooms and the soup mixture. Sprinkle with paprika. Reduce heat to 325° Cover and bake 20 minutes or until juices run clear. Serve over rice if desired.

BAKED CHICKEN AND MUSHROOMS

Steps:

• Arrange chicken in a baking dish coated with cooking spray.
• Sprinkle with paprika.
• Bake, uncovered, at 350° for 15 minutes.
• In a skillet, saute mushrooms in butter for 5 minutes.
• Add the broth, green onions, garlic, salt and pepper.
• Bring to a boil.
• Pour over chicken.
• Bake 10-15 minutes longer or until chicken juices run clear.
• Top with cheese.
• Bake for 3-5 minutes or until cheese is melted.