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Recipe: Mozzarella Mushroom Chicken

A dinner for two featuring pan-cooked chicken breasts topped with sauteed mushrooms and melted cheese.

Mozzarella Mushroom Chicken Ingredients

  • 3 tablespoons olive oil

  • 2 skinless, boneless chicken breast halves

  • 1 tablespoon garlic powder

  • 1 clove garlic, minced

  • 6 fresh mushrooms, sliced

  • 2 cups shredded mozzarella cheese

How to Make Mozzarella Mushroom Chicken

  1. Heat the olive oil in a skillet over medium heat. Place chicken in the skillet, and season with garlic powder and garlic. Cook 12 minutes on each side, or until juices run clear. Set chicken aside, and keep warm.

  2. Stir mushrooms into the skillet, and cook until tender. Return chicken to skillet, layer with mushrooms, and top with cheese. Cover skillet, and continue cooking 5 minutes, or until cheese is melted.

Mozzarella Mushroom Chicken Nutritions

  • Calories: 641.8 calories

  • Carbohydrate: 8.8 g

  • Cholesterol: 144.3 mg

  • Fat: 42.2 g

  • Fiber: 1 g

  • Protein: 56.3 g

  • SaturatedFat: 15.3 g

  • ServingSize:

  • Sodium: 766.4 mg

  • Sugar: 3.2 g

  • TransFat:

  • UnsaturatedFat:

Mozzarella Mushroom Chicken Reviews

  • Excellent recipe I added basil, parsley and a little oregano.I let everything simmer in the pan for 30 minutes, then added some flour to make a gravy... WHICH WAS FABULOUS I also cut the chicken into halves. It was EXCELLENT We will definately have this dish again

  • This is a good recipe. I have made this for years. I do it a bit differently. For step one use the same seasonings with a little flour to coat the chicken, and saute the breasts till golden. I remove the chicken to a plate. In the skillet, saute the mushrooms till tender. Then add 1C chicken broth, 1/3 C Marsalla wine. Simmer, scraping up any bits in the pan. Return the chicken and simmer till heated through. I top it with the cheese, put a lid on to melt it, then serve with linguini or a rice pilaf. Ladle the sauce with mushrooms over the cheese topped chicken It is a great variation. The recipe as is, is very flavorful, and with the light flavor of the wine sauce can really add to it.***KimasWeiss**** I prefer this in the oven too. Follow the 1st step browning the seasoned & floured chicken. when done, put it in a baking dish. In the skillet saute mushrooms, onion if you like, then add the broth/wine and let it simmer till reduced about 1/4. Pour over the chicken and top with cheese. 25 mins 350 and your set.

  • I added one onion (cook this before adding mushrooms) with the mushrooms. I also added a clove of garlic to this and salt and peppered it. Turns out better with a combination of EVOO and butter/margarine. After the mushrooms and onions are somewhat cooked I added the chicken. Make sure you dont overcook the chicken I seasoned the chicken with salt and pepper as well. Eyeball the cheese and sprinkle the cheese directly into the pan so it melts. Serve from the pan. I eat it with steamed white rice. Yum

  • I thought this was very tasty and easy. I took the advice of another reviewer and added fresh basil and parsley. I think that really made a difference.

  • I KNOW I SHOULD TRY AS RECIPE STATES FIRST BUT I COULDNT HELP MYSELF- I KNOW THIS RECIPE AS STATED WOULD BE AWESOME THOUGH- BUT.... HERES MY CHANGES- PLEASE REMEMBER THAT I EAT LOW CARB, SO FAT IS NOT COUNTED- 4 BONELESS CHIC BREAST- POUNDED THEM- PLACED IN A BAKING DISH AND SALTED, PEPPERED, AND SMEARED ON MINCED GARLIC- LAID SMALL SLICES OF BUTTER ON TOP-LAID BACON ON TOP OF THAT (NOT HUGE AMOUNTS PEOPLE)- BAKED AT 350 UNTIL ALMOST COOKED- TURNED ON BROILER TO CRISP BACON- COVER IN MUSHROOMS THAT I HAD SAUTEED IN PAN WITH BUTTER AND COVERED WITH MOZZARELLA- RAN BACK UNTIL BROILER UNTIL MELTED- I DECIDED TO BAKE COZ ONCE YOU POUND 4 BREASTS ITS HARD TO COOK IN A SKILLET ALL AT ONCE- HOLY COW- IT WAS SO AWESOME AND TENDER- AND ACTUALLY BEAUTIFUL- THAT CHEESE UNDER THE BROILER STARTS TO JUST GET COLOR LIKE IT DOES ON A PIZZA- NICE PRESENTATION-

  • This was a huge hit. I made quite q few changes though. 1) I put 1/4 cup flour in a zip lock bag along with oregeno, parsely, basil, onion powder, garlic powder, garlic salt and black pepper. 2) I shook each piece of chicken in the bag to fully coat. 3) while the chicken was cooking for the first 12 minutes, I sautd the mushrooms along with chopped onion and garlic. I will be cooking this again.

  • Flattened the chicken breasts thin and then sauteed them in an olive oil/butter combination. Added more sliced mushrooms. Two cups of mozzarella cheese for two chicken breasts is ridiculous Just eyeballed the amount that I thought would be appropriate.

  • For a general meal, its 4 stars- enjoyable but not the end all be all. But for a quick, easy meal- 5 stars. I added basil & oregano to the chicken seasonings. I used a 1.5 TB which was plenty. Definitely dont cook the chicken that long unless you have massively thick chicken. I did 3 mins/side and kept checking it.

  • Excellent what a great dish I added the basil, and parsley as previously suggested, plus the wine. I also added dried, chopped onion. Oh yummy It makes a sorta sauce that is delicious served over the chicken. I used canned mushrooms, cause I didnt have fresh and it was just great I also added pepper, and salt.

  • Quick, easy, and yummy. (We threw in a little wine for a bit of added flavor) We, too, will be doing this again.

  • This had absolutely no flavor I even added extra garlic and some spices, but I think the juices from the chicken dilute the potency and flavor of the spices. I will not be making this again.

  • Awesome recipe, the only thing I did different was use a little more mushrooms since my husband loves them.

  • I thought this was great I cooked the garlic when I heated the oil, not when I added the chicken, and I added some thyme and rosemary. Also, I omitted the mozzarella and used some shredded parmesan instead. :)

  • To slicenbake, who thought it tasteless. try brining the chicken breasts or marinating them first to awaken your taste buds. with garlic and other spices along with mushrooms and melted cheese. some ground pepper helps too, use white pepper. this appears to be a mild dinner that a glass of rose or chardonney would compliment. very good. a break from traditional fried/baked or bbq chicken. refreshing dinner for two.

  • I thought this dish was amazing I did add alot of onion since this recipe seemed to be screaming for it. I also added S & P to taste. I will be making this one again for sure Thanks Lizzy :)

  • I liked it alot but I liked Monterey Jack Cheese better.

  • This was a hit with the whole family

  • Just a heads up, this recipe tells you to cook boneless chicken breasts for 12 minutes on each side I promise that if you do it will taste like a piece of drift wood and not chicken. Cook for 5 minutes each side, they will be perfect.

  • I give this one of my rare 5-star ratings. Not because its necessarily the best dish ever, but the combination of easiness to make, fresh ingredients, and awesome taste put it right up there. I made it exactly as written (using several small garlic cloves to approximate one normal-sized clove). If I must quibble a little, this isnt the quickest dish to prepare, and might be a little too heavy on the garlic powder. Also, depending on how big the chicken breast halves are, the amounts of cheese and mushrooms might be a little too much. But those are minor items - overall, the fact that such a great-tasting dish came from so few ingredients quite surprised me, and I enjoyed this for two consecutive dinners. I can highly recommend this recipe- thanks

  • This recipe was great The only thing I did different was i added 2 cloves of chopped garlic and about 1/4 cup of white wine Tasty dish any very easy to make

  • The recipie, as written, is good but bland. Adding basil & oregano definitely livened it up and took it from so/so to very good. Well be having this again.

  • I thought this dish was amazing I did add alot of onion since this recipe seemed to be screaming for it. I also added S & P to taste. I will be making this one again for sure Thanks Lizzy :)

  • It was a great meal just took a lot of time to make and had to be in the same room while it was cooking. i have two kids and go to school full time i need something that is fast to make

  • This was good but was missing something... I followed other reviewers suggestions by adding some basil, oregano, LOTS of garlic, and reduced the amount of cheese. Still, I thought it was missing something. I dont keep wine on hand, but I might try some marsala wine next time (seems appropriate with the recipe) or will deglaze the pan with some vermouth (keeps well for those who dont keep wine in the house).

  • Yum My whole family loved it I used chicken thighs instead of breasts and used about half of the oil.

  • What a nice, simple, easy recipe. After only 2 days in the fridge, my "fresh" mushrooms went bad so I had to turn to canned. Also panfried my chicken in panko crumbs (yum). Will be using this recipe again. Thanks for sharing

  • LOVE THIS RECIPE & ALL THE COMMENTS, THE ONLY THING I DO DIFFERENT IS ADD A LITTLE COLOR WITH SLICED TOMATOES OR BELL PEPPERS

  • My husband and I loved this recipe. I didnt have garlic powder so I used more cloves of garlic. My husband and I love garlic. I fell short of the 2 cups of cheese but it was still smothered in cheese. I even made 3 chicken breast and it was still more than enough. I will make this dish again. I thought it tasted like something from a restraunt.

  • I made changes as well and it was outstanding Cook chicken in chicken broth, oregano, basil, parsley and garlic. Remove chicken when done. To the sauce, add mushrooms, a bit of flour to thicken and chopped capers (about 10). Now sprinkle cooked chicken with parmesan cheese and broil. Pour sauce over chicken and serve on a bed of plain spaghetti

  • I added some white wine to this, as well as a little squeeze of Dijon Mustatd. The flavours went really well. Nice and mild. I served it over rice. :)

  • Definitely add salt & pepper to taste. Basil, garlic & wine enhance the flavor and sauteing the mushrooms first is better. 1 cup of cheese is plenty for 2 breasts. I used half mozzarella & half sharp cheddar. I also marinated the chicken in Mojo for 2 hours first. Yum

  • OK...first off, the first time i tried this recipe,I followed a reviewers suggestion of baking in the oven, adding chicken broth, etc...It was horrible So, I just retried following the exact recipe to a tee, and it was wonderful Husband even made a comment on how delish, which is nice.So, what I have learned is to follow the printed recipe This one is going into the rotation just the way it is.... I gave it 4 stars, as it does take awhile to prepare.

  • Not sure if this is really a review as much as this is what I did kind of thing. I added basil, oregano, thyme, and rosemary, as well as some seasoning salt. Rubbed that into the chicken, then grilled it, as well as grilling the mushrooms and an onion. When the chicken was done, I put it all onto foil, and topped it with the mushrooms and onions, then topped with about 1/2 cup of cheese, instead of the 2 cups. Just as good, but much fewer calories. It was soooo good

  • This recipe was excellent. I followed the recipe exactly, besides adding salt and pepper to the chicken. I will definitely make again.

  • My husband and I loved this dish. I made a few changes to the recipe. I seasoned flour with garlic powder, oregano, basil, salt and pepper and lightly dredged the chicken breasts in the flour mixture before cooking in butter and olive oil. After sauteeing the mushrooms, I removed them from the skillet and added 1/2 cup white wine and 1 tbsp. chicken bouillon crystals. I returned the chicken to the skillet, melted the cheese and spooned the mushrooms on top when serving. Delicious

  • I loved this recipe it was so simple to make. I did think that 2 cups of mozzarella cheese, is a little to much, maybe 1-1.5 cups would have been better.

  • I made with Morningstar Farm veggie chicken strips, turned out pretty good. I almost think its missing a hint of sweetness, though.

  • I thought it was great Did follow some others and seasoned the chicken with basil and extra garlic....Then also added some shallots and garlic to the mushrooms. I just estimated on the cheese and thought the meal was delicious

  • Could be better - Before frying the chicken I coated it in egg and bread crumbs and set aside. Before putting the mushrooms on top I added a table spoon of Mayo, then mushrooms and than a nacho cheese mix which is sharper When the nacho cheese and mayo melt...mmm delish

  • No good....I needed to add too many other ingredients to make it palatable and if one is not careful it is as dry as straw.

  • Made it and really enjoyed the flavor. Did add more fresh garlic....Very tasty and easy...

  • I took the advice of other members and added about 2 Tbsp white wine and added a couple pinches of parsley and oregano. 1 cup of cheese per chicken was way too much. I took the drippings from the chicken and added chicken broth and a little cornstarch to make a gravy. I then cooked the mushrooms in that sauce. I thought with the extra stuff it was ok and my fiance was less than enthused. The kids didnt care for it either. It started out smelling great though. Without the gravy it would have been very bland.

  • Very easy, very quick--and very good Just what I needed for a fast weeknight meal. I marinated my chicken breast halves in red wine, seasoned them with salt+pepper before dredging in flour, and seasoned them with sage, thyme, and basil while they cooked. Serving with white rice as another member suggested is a good idea.

  • This was very tasty. I love mozzarella cheese, but I think the next time I would cut back some. For two people it was a little too much.

  • This was a great dinner for my family. Of course I had to prepare for 6. But even my kids really liked it...coming froma 7 and 11 and 14 year old...not too shabby I will cook this again Andrea Duncan White Hall, Arkansas

  • I love this recipe i like to add marsala wine while cooking the mushrooms. tastes great, i serve with angel hair pasta

  • I thought this was very good and very easy to make. I did add some onion and sauted with the mushrooms. I didnt use the full 2 c. of mozz cheese either but thought it didnt need that much. Flavor was good and definitely an easy weekday meal over rice.

  • We thought this was bland. The mushrooms didnt stand out enough, and the cheese stuck to the mushrooms and made the whole top slide off in 1 big chunk with every bite.

  • Very good, way too much cheese though, I think one could get away with about half the cheese or less if wanted.

  • Great my husband said this is so wonderful could be sold at a restaurant:)

  • Followed the exact recipe last night and I am in love This dish was incredible, to me. Served it with cheesy potatoes. I even had a second helping because it was so good and regretted it afterwards haha. I will definitely be making this a lot.

  • I made this for my boyfriend and I and it was amazing. I added a few of the extra ingredients as some stated (flour for gravy) and it was great. 5 stars

  • I cooked this dish last night. It was very simple to make. added onions to the mushroom mixture. It had a good flavor, but I would have added some basil had I had any.... would definitely fix this again.

  • I added fresh garlic, chives, fresh diced tomatoes, and lots of basil. It was still missing a little something, though very very good. I think next time Ill follow others advice and add a splash of wine. Yummy

  • Everyone loves this recipe It was so easy and I didnt change a thing. Delicious.

  • PUT A LITTLE DAB OF BUTTER IN WITH THE EVOO & CHICKEN. I ALSO ADDED ONIONS AND RED WINE TO THE MUSHROOMS. ONCE I PUT THE CHICKEN BACK IN I ADDED CHICKEN STOCK. FINISHED IT WITH FRESH BASIL AND MOZZARELLA

  • I thought this needed more seasoning (take previous reviewers suggestions of herbs and add salt too). Doubled all ingredients except oil and mozz. cheese. 1C of cheese per person is insane

  • Great, easy recipe I served over white rice and added some vodka sauce on the side...great

  • I loved this recipe The only change I made was to use Tastefully Simples Garlic Garlic instead of garlic powder. It has a mixture of herbs that I dont have to measure or think about My family and I use this recipe often

  • This is a good recipe. I have made this for years. I do it a bit differently. For step one use the same seasonings with a little flour to coat the chicken, and saute the breasts till golden. I remove the chicken to a plate. In the skillet, saute the mushrooms till tender. Then add 1C chicken broth, 1/3 C Marsalla wine. Simmer, scraping up any bits in the pan. Return the chicken and simmer till heated through. I top it with the cheese, put a lid on to melt it, then serve with linguini or a rice pilaf. Ladle the sauce with mushrooms over the cheese topped chicken It is a great variation. The recipe as is, is very flavorful, and with the light flavor of the wine sauce can really add to it.***KimasWeiss**** I prefer this in the oven too. Follow the 1st step browning the seasoned & floured chicken. when done, put it in a baking dish. In the skillet saute mushrooms, onion if you like, then add the broth/wine and let it simmer till reduced about 1/4. Pour over the chicken and top with cheese. 25 mins 350 and your set.

  • My whole family loved this chicken Even my 5 year old son who wont try anything new asked for seconds and thirds

  • The recipe was excellent.

  • I added chives, it was delicious

  • This is easy, quick, and turns out well. I followed the recipe, added a little of salt-pepper to adjust the taste. Definitely will repeat

  • Great, easy recipe

  • Not sure if this is really a review as much as this is what I did kind of thing. I added basil, oregano, thyme, and rosemary, as well as some seasoning salt. Rubbed that into the chicken, then grilled it, as well as grilling the mushrooms and an onion. When the chicken was done, I put it all onto foil, and topped it with the mushrooms and onions, then topped with about 1/2 cup of cheese, instead of the 2 cups. Just as good, but much fewer calories. It was soooo good

  • I could eat this everyday its so yummy even the leftovers are still SOOOOO good Thank you so much for the recipe

  • This was excellent I used all fresh chopped garlic and threw in a couple ounces of red wine. Yumm. I also cut the cheese in half which seemed about right.Good with rice, potatoes or pasta.

  • This recipe rated a "Delicious" from my husband, which I dont hear very often :-) It was super, super easy and the results were very flavorful and moist chicken. I did reduce the garlic powder to only 1/2 TBSP. In addition to the one clove of minced garlic, it was more than enough garlic flavor. I also added 1 TBSP. of dried onion, which was very good. I definitely recommend this recipe

  • Yummy. Id recommend using another pan to saute the mushrooms while youre cooking the chicken, then just dumping the mushrooms on top, putting sliced cheese on then covering.

  • I LOVE this recipe. I followed the advice of others and limited the amount of mozzarella but doubled the mushrooms. Truly wonderful

  • This was delicious I tweaked the recipe a bit also, following what Ms. Gayle did and added just a few steps. I coated the breast with a little bit of flour, which I added the garlic powder and italian seasoning to. I put the flour mixture into a ziploc bag and shook the chicken in the bag until coated. I cooked the chicken breasts for 10 minutes on each side in the olive oil, along with minced garlic. I then removed the chicken, and put into a dish and placed in a low temp oven to keep them warm. I then added the mushrooms and a cut up onion and sauted them until soft. I added a half cup of red wine, and a cup of chicken broth to the mushrooms and onion and scraped the pan to get up all the bits. Letting the mushrooms and onions simmer for a bit, I took 2 tbls of cornstarch and added a bit of water to the cornstarch. Once the cornstarch was dissolved, I added it to the mushroom mixture, turned up the temperature until the sauce was bubbling and stirring until it formed a nice gravy consistency. I added the chicken breasts to the pan with the mushrroms and onions, topped the chicken with mozzarella cheese, covered the pan and continued to cook the chicken until it was done, which was only another 15 minutes. I served the chicken with my favorite side of veggies and poured the mushrooms and onions with sauce on top of the chicken. Superb tasting. Ill definitely be making this again. Thanks for the recipe.

  • It was very delicious I used the same recipe and cooked 4 chicken breasts and still had a little cheese left. I also added a small amount of white wine (2 tablespoons) while cooking the chicken in the olive oil and fresh garlic.

  • Simple and good, thanks

  • For sure recommend a super non-stick pan. Came out delicious though

  • Excellent flavor My husband and 4 daughters (who are very picky) loved it

  • Delicious I added some onion powder, and season salt (just a punch). Then added 1/2 tsp more minced garlic when I sauteed the mushrooms.

  • Easy and quick and quite good. I added a little fresh parmesan on top of the mozzarella and then put under the broiler for a few minutes.

  • Excellent and easy I seasoned the chicken with salt, lemon pepper, adobo, garlic powder and a couple red pepper flakes (tiny bit). And also added one chopped shallot when I cooked. Came out delicious

Source: Mozzarella Mushroom Chicken

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