Mushroom Smothered Chicken

About 4 or 5 years ago I was flipping through magazines at a family member’s house and ran across a recipe for chicken smothered in mushrooms and cheese. It looked amazing, so I snapped a picture of the recipe part of the article on my phone, took it home, and tried it. It really was amazing! I have continued to make it frequently, with some changes here and there throughout the years and it is now a confirmed favorite. I wish I knew the name of the magazine that the original recipe came from, but alas I do not. Nevertheless, you can still try Mushroom Smothered Chicken for yourself because I have rendered my adapted version of it for you to enjoy.

Our favorite way to eat Mushroom Smothered Chicken is with Steamed Italian Sugar Snap Peas and Sour Cream & Garlic Mashed Potatoes, both pictured above. They are the perfect complimentary side dishes to this chicken and make for a scrumptious, well-rounded meal.


First we coat two chicken breasts with seasoned flour and fry in butter until golden brown on both sides.

Then we saute up some mushrooms to smother the chicken with.

Top the chicken with the mushrooms and bake.

Once the chicken is cooked we top this beauty with cheese and prepare to nom.

Mushroom Smothered Chicken
Prep Time: 20 minutes
Bake Time: 25 minutes
Serves 2

2 chicken breasts
3 tbsp flour
1/8 tsp salt
1/8 tsp pepper
2 tbsp salted butter
1 tbsp minced garlic
1/4 cup chicken broth
2 1/2 cups sliced white mushrooms
1/4 tsp crushed dried rosemary
1/2 cup shredded mozzarella

Preheat oven to 375ºF. In a skillet or frying pan melt the 2 tbsp of butter over medium heat. In the meantime, combine the flour, salt, and pepper in a small bowl or sandwich bag. Add the chicken and toss to coat. Place the flour coated chicken the hot butter and cook for 3 minutes, until that side is golden brown. Turn and repeat on the other side. Remove to a lightly greased baking dish and set aside. To the remaining butter in the skillet, add the garlic, broth, mushrooms, and rosemary, along with a dash of salt and pepper. Saute for about 6-7 minutes, until the mushrooms are softened and the liquid in the pan is reduced by half. Pour the mushrooms and sauce over the chicken breasts and bake uncovered for 25 minutes*. Layer the the mozzarella over the top and return to the oven for an additional 5 minutes. Serve immediately.

*Cooking time may vary slightly based on the size of the chicken breasts and your individual oven. Check to make sure the center is no longer pink before eating.


    • It’s so good! I’ve really been trying to avoid the condensed soup recipes for the last few years and at first it seemed limiting but we got used to it pretty quickly.

  1. The more mushrooms, the better! This recipe is a real keeper! Simple, easy ingredients makes it great for busy moms. I keep all of the ingredients on hand all the time.

Leave a Reply

Your email address will not be published.