Step 3: Make the Creamy Sauce
- Reduce the heat to medium.
- Stir in the Dijon mustard, then pour in the heavy cream and chicken broth.
- Simmer gently for 5 minutes, stirring occasionally until the sauce thickens slightly.
- Taste and adjust seasoning if needed.
Step 4: Assemble the Bake
- Preheat your oven to 180°C (350°F).
- Place the seared chicken breasts in a baking dish.
- Pour the creamy mushroom mixture over the chicken, ensuring it’s well-coated.
- Sprinkle the grated cheese evenly on top.
Step 5: Bake to Perfection
- Place the dish in the preheated oven and bake for 20–25 minutes, or until the chicken is cooked through (internal temperature of 75°C / 165°F) and the cheese is melted and golden.
- For an extra golden top, you can broil for 2–3 minutes at the end—just watch carefully to avoid burning.
Step 6: Garnish and Serve
- Remove the bake from the oven and let it rest for 5 minutes.
- Sprinkle with fresh chopped parsley for a burst of color and freshness.
- Serve hot, ideally with steamed rice, mashed potatoes, or a side of roasted vegetables.
Tips for Success
- Even cooking: Pound the chicken breasts to an even thickness to ensure they cook evenly in the oven.
- Creamy texture: Use full-fat cream for the richest, silkiest sauce.
- Extra flavor: Add a splash of white wine when sautéing mushrooms for a deeper flavor profile.
- Vegetable boost: You can mix in spinach or peas for added nutrition.
The Creamy Chicken and Mushroom Bake is more than just a meal—it’s comfort on a plate. The tender chicken, savory mushrooms, and luscious sauce make it a dish that feels indulgent but is surprisingly easy to prepare. Once you’ve tried this recipe, it’s bound to become a staple in your home-cooked meal rotation.
If you want, I can also create a shortcut “one-pan version” that saves time and keeps cleanup minimal—perfect for busy weeknights. Do you want me to do that?
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