Baked Chicken with Mushrooms

Something Old, Something New

This Baked Chicken with Mushrooms recipe is  loaded with ancient mythical “romantic” herbs and, trending in 2020’s food world, mushrooms. Together they make an easy-to-prepare deliciously romantic dish.

Myth vs Fact

First let’s start with the myths about the “romantic” herbs in this Baked Chicken with Mushrooms recipe.

• Parsley was believed to remove bitterness and negative emotions.
• Sage was seen as a symbol of strength, wisdom and bravery.
• Rosemary was believed to bind two people together “in a gentle love.” A symbol of fidelity.
• Thyme was considered to be the “happy” herb. The Greeks believed that thyme could reverse sad or depressed feelings. It boosts self-confidence in stressful situations. So it’s the “courage” herb.
• Garlic was viewed as an aphrodisiac. But both lovers must eat it for its romantic magic to happen.

Now for the facts and health benefits. These herbs are all jam packed with antioxidants, anti-inflammatories, antibacterials and immune-boosting vitamins and minerals.

• Parsley is a great source of vitamin C and is filled with many of the B vitamins. So it’s an immune booster and antioxidant, which may help in preventing cancer and heart disease. And very importantly for romance, parsley prevents halitosis.
• Sage improves memory & concentration. Loaded with vitamins and minerals, it may protect the brain and the heart and may ward off cancer.
• Rosemary also improves proves both memory and concentration. It may lower stress and prevent cataracts.
• Thyme is a real immune booster. It can also relieve stress and protects the heart from disease.
• Garlic boosts heart health, lowers cholesterol, protects the brain.

This list of all the health benefits seems never ending!

Magic Mushrooms

Mushrooms are super popular this year. There are so many different varieties, all with unique health benefits. I use the easy-to-find varieties in this recipe–baby portobellos (crimini) and basic white button mushrooms.

Mushrooms are classified as vegetables, but they’re actually a type of fungi. But whatever they are, I LOVE them! And they are so delicious in this Baked Chicken with Mushrooms recipe.

Crimini and white mushrooms are high in vitamin B vitamins and potassium. And they are a good source of vitamin D. So they’re an anti-inflammatory, antioxidant, and antiviral–a medical “SUPERFOOD.”

They protect your heart and your brain, while boosting your memory and keeping you young (wrinkles be gone)!

How to Make Baked Chicken with Mushrooms

• Preheat the oven to 350 degrees.
• In a large skillet, heat1 Tablespoon olive oil.
• Add sliced mushrooms and 1/4 teaspoon seasoning salt.
• Saute the mushrooms until they are softened.
• Place half of the sautéed mushrooms in a 9 x 13 baking pan.
• Sprinkle the remaining seasoning salt on chicken.
• Place the egg in a pie plate and whisk.
• Place the bread crumbs in another pie plate.
• Add the parsley, sage, rosemary, thyme, garlic powder to bread crumbs. Mix to combine.
• Dip chicken into the eggs and then COAT chicken evenly in the bread crumbs.
• In large skillet, melt the butter with the olive oil over medium heat.
• Brown the breaded chicken in skillet, about 3 minutes on each side.
• Place the chicken on top of mushrooms in the baking pan.
• Add the white wine or chicken broth (or a combination of both) to the pan.
• Bake for 20 minutes.
• Top the chicken with mozzarella slices and the remaining mushrooms.
• Return to the oven and bake for an additional 10-15 minutes or until chicken is no longer pink and juices run clear.

Baked Chicken with Mushrooms Notes

• I use a combination of sliced white button and sliced baby portobello mushrooms.
• I like to use fresh sliced mozzarella cheese but Swiss and Provolone are good, too.
• I use a combination of white wine and chicken broth.
• For the chicken broth, I use 1/2 teaspoon chicken base (Essenhaus Chicken Base) or chicken granules (powdered bouillon).
• This recipe is not that salty, so feel free to sprinkle an extra pinch of salt on each chicken breast before breading.
• To thicken the sauce: ADD 1 Tablespoon corn starch with 1 Tablespoon cold water. MIX to combine and ADD to hot liquid from the baked chicken. STIR until thickened. SEASON to taste.

Other Favorite Chicken Recipes

One Pan Roasted Chicken and Vegetables

Chicken Marbella Revisited

Easy Chicken and Dumplings in the Slow Cooker

Print Recipe

Baked Chicken with Mushrooms

Author: Anita's Table Talk

Ingredients

• 3 Tablespoon olive oil divided
• 4 cups sliced mushrooms
• 1/2 teaspoon seasoning salt. divided
• 4 skinless boneless chicken breasts (sliced in half horizontally if they’re thick)
• 2 eggs beaten
• 1 cup bread crumbs
• 1 teaspoon dried parsley
• 1/2 teaspoon dried sage
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• 1/2 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 Tablespoon butter
• 3/4 cup white wine or chicken broth (or a combination of both)
• 6 ounces mozzarella cheese, sliced (or cheese of choice)

Instructions

• PREHEAT oven to 350 degrees.
• In a large skillet, HEAT 1 Tablespoon olive oil. ADD sliced mushrooms and 1/4 teaspoon seasoning salt. SAUTÉ until mushrooms are softened.
• PLACE half of the sautéed mushrooms in a 9 x 13 baking pan.
• SPRINKLE remaining 1/4 teaspoon seasoning salt on chicken.
• PLACE egg in a pie plate and whisk.
• PLACE bread crumbs in another pie plate.
• ADD parsley, sage, rosemary, thyme, garlic powder to bread crumbs. MIX to combine.
• DIP chicken into the eggs and then COAT chicken evenly in the bread crumbs.
• In large skillet, MELT butter and olive oil over medium heat.
• BROWN breaded chicken in skillet, about 3 minutes on each side.
• PLACE chicken on top of mushrooms in the baking pan.
• ADD white wine or chicken broth to the pan.
• BAKE for 20 minutes and then TOP chicken with mozzarella slices and remaining mushrooms.
• RETURN to the oven and BAKE an additional 10-15 minutes or until chicken is no longer pink and juices run clear.

Notes

I use a combination of sliced white button and sliced portobello mushrooms.
I like to use fresh sliced mozzarella cheese but Swiss and Provolone are good, too.
I use a combination of white wine and chicken broth. For the chicken broth, I use 1/2 teaspoon chicken base (Essenhaus Chicken Base) or chicken granules (powdered bouillon).
This recipe is not that salty, so feel free to sprinkle an extra pinch of salt on each chicken breast before breading.
To thicken the sauce: ADD 1 Tablespoon corn starch with 1 Tablespoon cold water. MIX to combine and ADD to hot liquid from the baked chicken. STIR until thickened. SEASON to taste.