Can I skip the initial simmering step?

Yes, but the brief simmer helps keep chicken breast moist. If you skip it, be especially careful not to overcook the chicken during baking.

Why is my mushroom sauce too thin?

The liquid probably has not reduced enough. Cook the sauce uncovered after adding the broth until its volume decreases by about one-third.

Can I use frozen mushrooms?

Yes, but thaw them first and drain away excess moisture. Otherwise, they may release too much liquid and make the sauce watery.

When should I add the cheese?

Add it after the main covered baking stage. Remove the foil, sprinkle the grated cheese over the chicken, and bake for about 5 more minutes until golden.

How do I know the chicken is fully cooked?

The chicken should be completely opaque in the center with no pink areas, and the juices should run clear. A kitchen thermometer is the most reliable way to check doneness.

Chicken in mushroom sauce with cheese

Name: Chicken in mushroom sauce with cheese
Total time: 40 min
Yield: 3 порции
Cuisine: International
Ingredients: Chicken breast — 600 g; Button mushrooms — 300 g; Onion — 50 g; Carrot — 50 g; Garlic — 20 g; Semi-hard cheese — 50 g; Chicken broth — 200 g; Spice — 5 g; Salt — 5 g

55min

1280g

Nutrition per 100g

100

Tender chicken breast baked in a savory mushroom and vegetable sauce makes an easy, comforting dinner with plenty of flavor. Mushrooms, onion, carrot, and garlic create a rich sauce that keeps the chicken moist as it bakes. A layer of melted semi-hard cheese finishes the dish with an irresistible golden crust. With plenty of protein and only 100 calories per serving, it is a light yet satisfying meal.

WHAT YOU WILL NEED

From ingredients

9 products

Base

Chicken breast600 g

Mushrooms

Button mushrooms300 g

Vegetables

Sauce

Cheese

Seasonings

SIMPLE PROCESS

Step by step recipe

The main goal is to keep the chicken breast tender rather than letting it dry out. A brief simmer in chicken broth gives the meat a head start while keeping it moist, while baking it covered in the mushroom sauce allows the flavors to develop without excessive moisture loss. Reduce the sauce by about one-third so it becomes flavorful rather than watery. Add the garlic near the end of cooking the sauce to preserve its fresh aroma. Keep the chicken covered during the main baking stage, then remove the foil and add the cheese only for the final few minutes. This creates a beautifully golden top without overcooking the chicken.

Step 1

Prepare the chicken

Preheat the oven to 180°C. Rinse the chicken breast and pat it thoroughly dry with paper towels. Cut it into evenly sized pieces, then season with salt and spices.

Step 2

Briefly simmer the chicken

Place the chicken in a skillet or saucepan, add about 200 g of chicken broth or the amount specified in the recipe, and bring to a boil. Simmer for 5–7 minutes after boiling, then transfer the chicken to a baking dish.

Step 3

Prepare the vegetables and mushrooms

Clean the button mushrooms and cut them into large pieces. Slice the onion into half-moons, crush the garlic with the flat side of a knife, then finely chop it. Grate the carrot coarsely.

Step 4

Make the mushroom sauce

Place the onion, mushrooms, and carrot in a preheated dry skillet without oil. Cook until the vegetables and mushrooms soften. Add the chicken broth, salt, and spices, then cook uncovered until the liquid has reduced by about one-third. Stir in the chopped garlic at the very end.

Step 5

Bake the chicken in the sauce

Pour the mushroom sauce over the chicken in the baking dish. Cover with a lid or seal tightly with foil. Bake in the preheated 180°C oven for 15–20 minutes, allowing the chicken to absorb the flavors of the sauce while staying moist.

Step 6

Add cheese and brown

Remove the lid or foil and sprinkle 50 g of grated semi-hard cheese evenly over the top. Return the dish to the oven for about 5 minutes, until the cheese melts and develops an appetizing golden crust. Serve hot.

CHEF'S TIP

Keep the chicken juicy

Cut the chicken breast into evenly sized pieces and avoid extending the initial simmering time. This helps the meat stay tender during the final baking stage.

Reduce the sauce properly

After adding the chicken broth, let the sauce cook until the liquid has reduced by about one-third. A sauce that is too thin will make the finished dish watery.

Add garlic at the end

Stir the chopped garlic into the mushroom sauce shortly before finishing it. This keeps the garlic aromatic and helps prevent a bitter flavor.

Add the cheese last

Do not add the cheese at the beginning. Bake the chicken covered first, then remove the foil, add the grated cheese, and bake for about 5 minutes until golden.

SUBSTITUTIONS

Add your taste

Use turkey Replace the chicken breast with turkey breast. Cut it into evenly sized pieces and keep a close eye on cooking time so the lean meat does not dry out.
Try different mushrooms Button mushrooms can be replaced with oyster mushrooms or another suitable edible mushroom mixture. More aromatic mushrooms will give the sauce a deeper flavor.
Choose another melting cheese Gouda, Edam, or another semi-hard melting cheese can be used instead. Each will create a slightly different flavor and golden crust.
Use vegetable broth Chicken broth can be replaced with vegetable broth for a slightly lighter flavor. The mushrooms and vegetables will still provide plenty of savory depth.

HOW TO STORE

How to Store Chicken in Mushroom Sauce with Cheese

Let the cooked dish cool for no more than 1–2 hours at room temperature, then transfer it to an airtight container and refrigerate. Store at around 4°C for up to 3 days. Reheat individual portions gently in a covered oven dish or microwave using short intervals to help keep the chicken moist. The dish can be frozen in an airtight container for up to 2 months. Thaw gradually in the refrigerator, then reheat thoroughly before serving.

GOOD TO KNOW