Mushroom Cheese Chicken Recipes

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EASY BAKED CHEESY MUSHROOM CHICKEN



Easy Baked Cheesy Mushroom Chicken image

Provided by Alyssa Rivers

Categories     Main Course

Time 25m

Number Of Ingredients 7

4 thinly sliced chicken breasts
1 tablespoon Italian seasoning
2 tablespoons butter
8 ounce sliced mushrooms
1/2 cup chicken broth
1/2 cup shredded mozzarella cheese
Fresh chopped parsley for garnish

Steps:

  • Preheat oven to 375 degrees. Salt and pepper chicken breasts and evenly season with Italian seasoning. In a large skillet over medium high heat add the butter. Brown each side of the chicken and place in 9x13 inch baking dish.
  • Add the mushrooms, and chicken broth and simmer until tender. Add to baking dish. Bake for 15 mins uncovered. Top with cheese and bake an additional 5 until cheese is melted and chicken is cooked throughout. Garnish with fresh chopped parsley.

MUSHROOM CHEESE CHICKEN



Mushroom Cheese Chicken image

There's a tasty surprise tucked inside these rolled chicken breasts. The flavorful mushroom-mozzarella filling is perked up with chives and pimientos. A golden crumb topping adds a bit of crunch to the tender chicken bundles. They're sure to impress guests. -Anna Free, Plymouth, Ohio

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 14

4 boneless skinless chicken breast halves (5 ounces each)
1/2 teaspoon salt
Dash pepper
2 tablespoons all-purpose flour
1/2 cup reduced-fat plain yogurt
1/2 cup shredded part-skim mozzarella cheese
1/2 cup canned mushroom stems and pieces
1 tablespoon diced pimientos
1 tablespoon minced fresh parsley
1 tablespoon minced chives
TOPPING:
1 tablespoon reduced-fat plain yogurt
1 tablespoon dry bread crumbs
1/8 teaspoon paprika

Steps:

  • Flatten chicken to 1/8-in. thickness; sprinkle with salt and pepper. In a small bowl, combine the flour and yogurt until smooth. Stir in the cheese, mushrooms, pimientos, parsley and chives. Spread down the center of each piece of chicken. Roll up and tuck in ends; secure with toothpicks. Place seam side down in an 11x7-in. baking dish coated with cooking spray., Brush yogurt over chicken. Combine bread crumbs and paprika; sprinkle over the top. Bake, uncovered, at 350° for 20-25 minutes or until chicken juices run clear. Discard toothpicks before serving.

Nutrition Facts : Calories 222 calories, Fat 5g fat (2g saturated fat), Cholesterol 92mg cholesterol, Sodium 544mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 39g protein. Diabetic Exchanges

CHEESY CHICKEN AND MUSHROOM BAKE



Cheesy Chicken and Mushroom Bake image

This recipe is a tasty blend of chicken breasts browned in butter, then topped with sauteed mushrooms and onions, and finally baked with grated Parmesan, mozzarella, and scallions. A favorite in my household.

Provided by Dawne

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h5m

Yield 4

Number Of Ingredients 11

salt and ground black pepper to taste
4 skinless, boneless chicken breasts
2 tablespoons unsalted butter
1 ½ cups sliced fresh mushrooms
½ cup diced onion
2 cloves garlic, chopped
1 tablespoon all-purpose flour
½ cup chicken broth
1 cup grated Parmesan cheese
½ cup shredded mozzarella cheese, or to taste
½ cup diced scallions

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).

Nutrition Facts : Calories 330.5 calories, Carbohydrate 7.4 g, Cholesterol 107.3 mg, Fat 16.7 g, Fiber 1.1 g, Protein 36.8 g, SaturatedFat 9.3 g, Sodium 639.5 mg, Sugar 2.3 g

CHICKEN AND MUSHROOM RECIPE



Chicken and Mushroom Recipe image

Tender and Juicy Chicken breast cooked with mushrooms, onions, broth, and seasonings. Topped with cheese finished in the oven.

Provided by Rena

Categories     Main Course

Time 35m

Number Of Ingredients 11

1 lb Chicken breasts (cut lengthways for an even thickness)
Kosher salt and fresh ground pepper (to taste)
11/2 tsp garlic powder (divided)
1/2 tsp smoked paprika
2 tbsp olive oil (divided)
8 oz mushrooms (thickly sliced)
1 large yellow onion (sliced)
1 tsp Italian seasoning
1 cup low sodium chicken broth
2 tbsp chopped fresh tarragon or 1 tsp dried tarragon
1/2 cup shredded Monterey jack cheese or Mexican blend

Steps:

  • Preheat the oven to 375 F.
  • Rub the chicken with salt, pepper, half of the garlic powder, and paprika on all sides.
  • Preheat a large oven-proof skillet over medium-high heat. Drizzle with 1 tablespoon of oil and sear the chicken until golden on both sides, for around 5 -6 minutes in total. Set aside.
  • To the same skillet add the remaining oil. Sauté the mushrooms and onion, stirring frequently, for no more than 3-4 minutes.
  • Add in the Italian seasoning, chicken broth, remaining garlic powder, and tarragon, then return the chicken into the sauce.
  • Sprinkle with the mozzarella cheese and bake in the preheated oven until chicken is cooked through for 8-10 minutes or until an internal temp reads 165F, and cheese is melted.

Nutrition Facts : Calories 307 kcal, Carbohydrate 11 g, Protein 32 g, Fat 15 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 85 mg, Sodium 243 mg, Fiber 2 g, Sugar 3 g, UnsaturatedFat 9 g, ServingSize 1 serving

GOAT CHEESE-MUSHROOM CHICKEN BREASTS



Goat Cheese-Mushroom Chicken Breasts image

Provided by Amy Finley

Time 1h30m

Yield 6 servings

Number Of Ingredients 12

6 skinless, boneless chicken breasts (10 ounces each)
10 ounces cremini mushrooms
2 tablespoons unsalted butter
Kosher salt and freshly cracked pepper
6 ounces goat cheese, softened
3 tablespoons extra-virgin olive oil
1/4 cup chopped fresh parsley, for garnish
1 1/2 cups dried shiitake mushrooms
1/4 cup white wine
1/4 cup chicken stock
1 tablespoon cold unsalted butter
Kosher salt and freshly cracked pepper

Steps:

  • Place the chicken breasts, 1 by 1, between 2 pieces of plastic wrap and pound with a meat mallet or rolling pin until about 1/2-inch thick. Set aside.
  • Stem the mushrooms and place the caps and stems separately in a food processor and process until finely chopped. Melt the butter in a medium-sized saute pan over medium-high heat and add the mushrooms. Cook until the mushrooms have released their liquid, and saute until all the liquid has evaporated. (This is called a duxelle.) Season well with the salt and pepper. Set aside.
  • Smear each chicken breast with some of the goat cheese and top with some of the duxelle. Roll the breast up and tie with the kitchen twine. Season with the salt and pepper. In a large saute pan over medium-high heat, heat the olive oil and sear the chicken on all sides. Continue to saute until the chicken is cooked through and golden brown, about 10 to 15 minutes. Allow to sit 5 minutes before removing the kitchen twine and slicing each rolled breast into 4 to 5 slices. Top with some of the remaining duxelle and several spoonfuls of the Mushroom Wine Sauce. Serve with the Sauteed Fingerling Potatoes, garnished with the chopped parsley.
  • Place the shiitakes in a mixing bowl and add the boiling water. Allow to sit undisturbed 15 to 20 minutes, until the liquid is richly fragrant and has taken on the earthy flavor of the mushrooms. Strain and reserve the liquid. Discard the mushrooms or reserve for another use. In a small saute pan over medium-high heat, bring the mushroom liquid to a strong boil and reduce by half. Add the wine and chicken stock, reduce by 1/2 again. Remove from heat and add the butter, swirling the pan until the butter is incorporated and the sauce is glossy and shiny. Season with the salt and pepper.
  • Using the mandoline or a knife, slice the potatoes into thin rounds of uniform thickness. Melt the butter in a large saute pan over medium-high heat and saute the potatoes until cooked through with a golden, crispy crust. Season with the salt and pepper.

CHEESY CHICKEN AND MUSHROOMS - ONE PAN!



Cheesy Chicken and Mushrooms - One Pan! image

This easy and delicous one pan chicken recipe will become a family fave! Simple prep and ingredients make it a regular meal around here!

Provided by Kathi & Rachel

Categories     Company Dinner     Dinner

Time 25m

Number Of Ingredients 9

4 chicken breast cutlets
2 tablespoons oil (canola or light olive oil work best)
1 tablespoon butter
8 ounces mushrooms (sliced. we used cremini.)
1/2 cup yellow onion (sliced)
3 cloves garlic (chopped)
2 tablespoons all purpose white flour
1 cup chicken stock (preferably low sodium)
1 cup mozzarella cheese (grated)

Steps:

  • Heat large pan to medium high. Add oil. Generously sprinkle chicken with salt and pepper and place in hot pan. Do not touch for 3-4 minutes and let a nice crust form. Flip and repeat on other side.
  • Remove chicken to a plate and set aside. Your chicken may not be cooked all the way through but will finish in the mushroom sauce.
  • Add one tablespoon butter to pan and toss in mushrooms and onions. Give a good stir and let cook without distrurbing for 2-3 minutes. Stir and continue to cook until brown and cooked through. Add garlic, cook for 2-3 minutes until fragrant.
  • Combine stock and flour. Pour into hot pan. Stir until thickened. TASTE! Salt? Pepper? Add chicken back to pan. Continue to cook for 5 minutes or until chicken reaches 165 degrees internally.
  • Top with mozzarella, cover and allow cheese to melt. Serve!

Nutrition Facts : Calories 315 kcal, Carbohydrate 9 g, Protein 28 g, Fat 19 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 84 mg, Sodium 321 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 11 g, ServingSize 1 serving

CHEESE AND MUSHROOM STUFFED CHICKEN BREASTS



Cheese and Mushroom Stuffed Chicken Breasts image

Make and share this Cheese and Mushroom Stuffed Chicken Breasts recipe from Food.com.

Provided by jeniwan

Categories     Chicken

Time 45m

Yield 4 serving(s)

Number Of Ingredients 8

3 tablespoons butter or 3 tablespoons margarine, divided
1 1/2 cups coarsely chopped fresh mushrooms
1/4 cup finely chopped onion
1 teaspoon minced garlic
2 cups Italian cheese blend, shredded
1/2 teaspoon lemon pepper seasoning
4 large boneless skinless chicken breast halves, flattened to 1/4-inch thickness
1/3 cup seasoned dry bread crumb

Steps:

  • Melt 1 tablespoon butter over medium-high heat in large skillet . Add mushrooms, onion and garlic; cook 7 minutes or until vegetables are tender and liquid is evaporated, stirring occasionally. Remove from heat; cool slightly.
  • Stir 1 cup cheese and lemon pepper into cooled mushroom mixture; spread 1/3 cup mixture onto each chicken breast. Fold chicken lengthwise in half; secure each with 2 wooden picks. Melt remaining 2 tablespoons butter; dip chicken into butter and roll in crumbs. Place in lightly greased shallow baking dish or pie plate; drizzle with remaining melted butter.
  • Bake in preheated 450°F oven 20 minutes or until golden brown and chicken is cooked through. Sprinkle with remaining cheese. Bake 3 minutes more or until cheese is melted. Remove wooden picks before serving.

CHICKEN BREASTS WITH CHEESE, MUSHROOMS & ONIONS



Chicken Breasts with Cheese, Mushrooms & Onions image

a VERY VERSATILE DISH THAT YOU CAN CHANGE TO SUIT YOUR TASTE. INSTEAD OF MOZZARELLA, YOU CAN SUBSTITUTE SWISS, EDAM, OR MONTEREY JACK WITH JALAPENOS FOR A LITTLE EXTRA KICK.

Provided by BoxOWine

Categories     Chicken

Time 50m

Yield 4 serving(s)

Number Of Ingredients 12

1/2 cup flour
1 teaspoon salt
1/2 teaspoon pepper
2 teaspoons chopped parsley
1 teaspoon dill weed
4 chicken breasts, about 1/4 inch thick
4 tablespoons butter
1 lb fresh mushrooms, sliced (BABY PORTOBELLA OR WHITE BUTTON)
1 onion, thinly sliced
1/2 cup dry white wine
1/2 lb mozzarella cheese, shredded
freshly grated parmesan cheese

Steps:

  • PREHEAT OVER TO 350.
  • COMBINE FLOUR WITH SALT, PEPPER, PARSLEY, AND DILL WEED.
  • LIGHTLY DREDGE CHICKEN IN FLOUR MIX.
  • IN LARGE HEAVY SKILLET MELT 2 TBLS BUTTER.
  • ON MEDIUM HEAT, SAUTE CHICKEN TILL BROWN ON BOTH SIDES.
  • REMOVE CHICKEN TO GLASS BAKING DISH.
  • ADD ANOTHER 2 TBLS BUTTER TO SKILLET.
  • SAUTE MUSHROOMS AND ONIONS UNTIL ONIONS ARE A VERY LIGHT BROWN COLOR.
  • ADD WINE.
  • REDUCE HEAT AND SIMMER ABOUT 3 MINUTES.
  • POUR MIXTURE OVER CHICKEN AND COVER.
  • BAKE 20 MINUTES.
  • REMOVE COVER AND SPRINKLE CHEESE ON TOP.
  • BAKE FOR 10 MINUTES UNCOVERED UNTIL CHEESE IS MELTED AND BUBBLY.
  • SERVE OVER RICE OR WITH MASHED POTATOES.
  • PASS PARMIGANA CHEESE, IF DESIRED.

CHEESY MUSHROOM-STUFFED CHICKEN BREASTS



Cheesy Mushroom-Stuffed Chicken Breasts image

This favorite household recipe for mushroom-stuffed chicken breasts comes from experimenting with adding various ingredients to chicken breasts to create the perfect combination. With its creamy sauce, it is excellent served with rice or vegetables.

Provided by Luv2Cook

Categories     Stuffed Chicken Breasts

Time 1h10m

Yield 4

Number Of Ingredients 11

cooking spray
4 (5 ounce) boneless, skinless chicken breasts
1 cup sliced button mushrooms
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried parsley flakes
ground black pepper to taste
1 cup shredded Cheddar cheese
1 (10.5 ounce) can condensed cream of mushroom soup
1 cup milk
½ cup dry bread crumbs, or as needed

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch pan with cooking spray.
  • Slice chicken breasts in half lengthwise, leaving one side attached. Open breasts to lay flat, resembling a butterfly.
  • On one half of each breast, layer 1/4 of the mushrooms. Sprinkle 1/4 teaspoon each of onion powder, garlic powder, and parsley flakes over each one. Season with pepper, then sprinkle about 2 tablespoons Cheddar cheese over top. Fold the ungarnished sides over the toppings and secure the edges with toothpicks to hold them together while baking. Transfer to the prepared baking pan.
  • Mix condensed soup with milk and pour over the chicken breasts. Sprinkle the remaining 1/2 cup Cheddar over top, then add bread crumbs to cover each breast.
  • Cover and bake in the preheated oven for 30 minutes. Uncover, and bake until the bread crumb topping is crispy and the chicken is no longer pink in the center and the juices run clear, about 20 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 557.7 calories, Carbohydrate 19.9 g, Cholesterol 149.5 mg, Fat 30 g, Fiber 0.9 g, Protein 50.3 g, SaturatedFat 15.8 g, Sodium 1055.5 mg, Sugar 5.7 g

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