One Dish Chicken & Mushrooms
Where would I be without book club? Just when I am low on blogging recipes, someone comes through with a great new recipe like this One Dish Chicken & Mushrooms.
One Dish Chicken & Mushrooms
This simple but elegant entree was one of the highlights of our annual book club Christmas party. And it gets extra points because it’s both super-easy and super-flavorful.
In truth, I can be pretty skeptical about the trendy, few-ingredient recipes out today. I can’t tell you how many times, I’ve tried something simple and found it tasted simple (that would be boring). Not this dish!
One Dish Chicken & Mushrooms
The recipe card came with the name “Company Chicken” and it really is good enough for company (or book club Christmas parties). Even after I reduced the fat by cutting down the butter and eliminating the cheese on top (pictures show the cheese version, since I tested both ways). 
Truth is, I wasn’t actually being good when I left off the cheese on my first try–I simply forgot. It was a smash hit anyway. So no cheese = easier still. 
On a third try, I decided to test uber-healthy and used olive oil instead of butter. My husband liked that flavor profile, while I preferred the butter. So take your pick–next time I’m trying halfsies…
- 4 large boneless chicken breast halves
- 3 eggs, beaten
- 1 C seasoned dry breadcrumbs
- 5 T butter or olive oil
- 1 pound sliced mushrooms
- ¼ C chicken broth
- Pat chicken dry. Place in bowl or plastic bag. Pour eggs over the chicken. Cover and chill one to two hours.
- Drain chicken. Dredge in breadcrumbs. Melt 2 T butter in an oven proof (see note) skillet or braiser over medium heat. Add chicken and cook until just brown on first side, about 3 minutes. Add additional tablespoon of butter, turn and brown the second side. Transfer to a plate.
- Melt remaining 2 T butter in same skillet. Add mushrooms and cook until soft. Return chicken to the pan, spoon mushrooms over the top and Add broth to the pan. Cover and bake at 425 until chicken is cooked through, about 20 minutes. This will vary with the thickness of the chicken breasts, so check the temperature with a meat thermometer.
- If you don't have an oven proof skillet or braiser, you can transfer the chicken and mushrooms to a baking pan before you put it in the oven. (Be sure handles/lids can take the heat too).
Love mushrooms and this plate look delicious!!
Thanks Gloria!
Sounds wonderful, Inger. Just in case I want to go wild, what kind of cheese did you use, and when was it added? This also sounds like a dish that will be perfect for a large crowd, which I love! Happy Monday!
The recipe says any mild white cheese. She had used Muenster and I used Fontina, since that was what I had. Her other comment was that sometimes she doubles the mushrooms. They already seemed generous to me, but I have toyed with that as a lighter way of “going wild” 😉 Have a great week David!
Thanks, Inger – I can’t wait to try this! (I like that you used Fontina!)
Hi Inger, oh I love everything about this dish, great idea to do half and half. Putting this on our table this week as I have everything needed. Thanks! Happy Monday!
this is straightforward but very classy, and it has me wishing i didn’t loathe mushrooms!
Some of the simplest of recipes are some of the ones I enjoy the most. This chicken would be one of them.
This looks really good. Proof that simple is best. Love it.
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