Creamy Chicken and Mushroom Bake
Creamy Chicken and Mushroom Bake is a delightful dish that brings together tender chicken breasts and earthy mushrooms in a luscious, creamy sauce topped with melty Muenster cheese. This recipe is not just a meal; it’s a comforting experience that fills your kitchen with aroma and warmth, making it perfect for family dinners or cozy gatherings. With its easy, step-by-step instructions, you’ll find yourself crafting a dish that’s as satisfying to eat as it is to make. It’s a nostalgic favorite, promising to ignite fond memories with every creamy bite.
Why You’ll Love This Recipe
One of the best aspects of the Creamy Chicken and Mushroom Bake is its remarkable simplicity. Featuring minimal ingredients that come together effortlessly, this recipe allows you to whip up a delicious meal without spending hours in the kitchen. The combination of juicy chicken, fragrant garlic, and sautéed mushrooms creates a hearty and fulfilling dish that pleases every palate. It’s not just a crowd-pleaser; it’s also versatile enough for weekdays or special occasions. Plus, who can resist the allure of melted cheese? Get ready for a recipe that will quickly become a cherished favorite in your household!
Ingredients
- 3 large chicken breasts, sliced in half lengthwise: Juicy and tender, these chicken breasts provide the perfect protein base for our dish.
- 1 tablespoon olive oil: This healthy fat not only adds flavor but also helps to perfectly brown the chicken.
- 8 oz cremini mushrooms, sliced: Earthy and aromatic, these mushrooms add depth and a savory element to the bake.
- 6 slices Muenster cheese: Melty, gooey, and oh-so-delicious, this cheese complements the dish beautifully.
- 2 cloves garlic, minced: Adding a fragrant punch, garlic enhances the overall flavor profile.
- 1/2 cup dry sherry: A splash of this adds complexity to the sauce and elevates the dish.
- 1 1/2 cups heavy cream: This is the heart of our creamy sauce, promising a richness that envelops the chicken and mushrooms.
- Salt and pepper, to taste: Essential seasonings that elevate every layer of flavor.
- 4 tablespoons butter, divided: For sautéing and creating a luxurious sauce.
- 2 tablespoons all-purpose flour (plus extra for coating chicken): Used to create a roux, thickening our creamy sauce to perfection.
Step-by-Step Directions
Preheat your oven to 375°F (190°C). The perfect temperature for a creamy bake!
Prepare the chicken: Lightly season both sides of the chicken with salt and pepper, then coat them in flour, ensuring a nice, crispy finish.
Sear the chicken: In a large skillet, heat olive oil and 1 tablespoon of butter over medium-high heat. Brown the chicken pieces in two batches, cooking for about 3–4 minutes on each side. Once golden, transfer them to a 9×13 baking dish.
Sauté the mushrooms: In the same skillet, add 1 tablespoon of butter. Once melted, sauté the sliced cremini mushrooms until they are browned and have released their liquid, about 5 minutes. Add this to the baking dish with the chicken.
Prepare the sauce: Melt the remaining 2 tablespoons of butter in the skillet. Stir in the minced garlic and flour, cooking for about a minute while stirring constantly to form a roux. Pour in the dry sherry and gradually whisk in the heavy cream. Cook until the sauce thickens slightly. Don’t forget to season it lightly with salt and pepper!
Assemble the bake: Pour the creamy sauce over the chicken and mushrooms in the baking dish, ensuring everything is well coated. Top it off with the slices of Muenster cheese.
Bake: Cover the dish with foil and bake for 20 minutes.
Broil: After baking, uncover the dish and broil for a few minutes until the cheese is bubbling and golden.
Rest and serve: Allow the bake to rest for a few moments before serving. This will enhance the flavors and make it easier to dish out.
Tips & Tricks
Make it Ahead of Time: You can assemble the dish ahead of time and keep it in the refrigerator until you’re ready to bake. Just add a little extra time to heat it through.
Feel Free to Substitute: If Muenster cheese isn’t available, feel free to use other melting cheeses like mozzarella or provolone for similar results.
Add Vegetables: Consider adding spinach or broccoli for extra nutrition and color, making it an even heartier dish.
Serving Suggestions & Pairings
This Creamy Chicken and Mushroom Bake pairs wonderfully with simple sides that complement its richness. Serve it with a fresh green salad dressed in vinaigrette for contrast or alongside fluffy rice or creamy mashed potatoes to soak up all that delicious sauce. It’s also delightful with a crusty loaf of bread to mop up every last bit. Perfect for family dinners or cozy gatherings!
Nutritional Information
This dish serves about 6 and offers a delightful balance of flavors and nutrients. Here’s a quick look at the nutritional breakdown per serving:
- Calories: Approximately 480
- Protein: 30 grams
- Fat: 35 grams
- Carbohydrates: 10 grams
- Fiber: 1 gram
Do keep in mind that while this dish is indulgent, balance is key. Pair it with lighter sides to maintain nutritional equilibrium.
Storing Tips & Variations
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.
Freezing: This dish can be frozen before baking. Assemble it, cover, and freeze for up to 3 months. When ready to eat, allow it to thaw in the refrigerator overnight, and then bake as directed.
Variations: For a lighter version, use boneless, skinless chicken thighs and substitute half-and-half for heavy cream. You can also experiment with different mushrooms or add herbs like thyme or parsley for added freshness.
Conclusion
Now that you have the recipe for Creamy Chicken and Mushroom Bake in your arsenal, it’s time to give it a try! It’s the perfect blend of comfort and deliciousness that you and your loved ones will not soon forget. Enjoy the process of creating this mouthwatering dish, and don’t hesitate to share your experiences, tips, and any delicious twists you add to make it uniquely yours!
FAQs
1. Can I use other types of cheese?
Absolutely! While Muenster cheese works wonderfully in this dish, you can substitute it with other melting cheeses like mozzarella, gouda, or cheddar based on your preference.
2. Is it possible to make this dish gluten-free?
Yes! Simply replace the all-purpose flour with a gluten-free flour blend and ensure your chicken broth (if used) is also gluten-free.
3. How do I determine when the chicken is cooked through?
The chicken should reach an internal temperature of 165°F (75°C) to be safely consumed. Using a meat thermometer is the most reliable way to check.
4. Can I add more vegetables?
Definitely! Feel free to include vegetables like spinach, peas, or broccoli for added flavor and nutrition.
5. What if I don’t have dry sherry?
If sherry isn’t available, you can substitute it with chicken broth, white grape juice, or simply omit it and add extra cream or broth to maintain the sauce’s consistency.
Embrace the magic of cooking this Creamy Chicken and Mushroom Bake, and enjoy every moment spent in the kitchen!
Creamy Chicken and Mushroom Bake
Ingredients
Main ingredients
- 3 large chicken breasts, sliced in half lengthwise Juicy and tender, providing the perfect protein base.
- 1 tablespoon olive oil Adds flavor and helps to brown the chicken.
- 8 oz cremini mushrooms, sliced Adds depth and a savory element.
- 6 slices Muenster cheese Melty and gooey, complements the dish beautifully.
- 2 cloves garlic, minced Enhances the overall flavor.
- 1/2 cup dry sherry Adds complexity to the sauce.
- 1 1/2 cups heavy cream The heart of the creamy sauce.
- Salt and pepper, to taste Elevates every layer of flavor.
- 4 tablespoons butter, divided For sautéing and creating a luxurious sauce.
- 2 tablespoons all-purpose flour (plus extra for coating chicken) Used to create a roux, thickening the creamy sauce.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Lightly season both sides of the chicken with salt and pepper, then coat them in flour.
Cooking
- In a large skillet, heat olive oil and 1 tablespoon of butter over medium-high heat. Brown the chicken pieces in two batches, cooking for about 3–4 minutes on each side. Transfer them to a 9x13 baking dish.
- In the same skillet, add 1 tablespoon of butter, then sauté the sliced cremini mushrooms until browned, about 5 minutes. Add this to the baking dish with the chicken.
- Melt the remaining 2 tablespoons of butter in the skillet. Stir in the minced garlic and flour, cooking for about a minute to form a roux. Pour in the dry sherry and gradually whisk in the heavy cream, cooking until the sauce thickens slightly. Season with salt and pepper.
- Pour the creamy sauce over the chicken and mushrooms in the baking dish, ensuring everything is well coated. Top with Muenster cheese.
- Cover the dish with foil and bake for 20 minutes.
- Uncover and broil for a few minutes until the cheese is bubbling and golden.
- Allow the bake to rest for a few moments before serving.