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READY IN 45 mins

Mozzarella Mushroom Chicken

Read Reviews (71)

"A dinner for two featuring pan-cooked chicken breasts topped with sauteed mushrooms and melted cheese." — LIZZY9VOLT

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Original recipe makes 2 servings Change Servings

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

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Directions

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.
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.

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PREP 15 mins
COOK 30 mins
READY IN 45 mins

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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!!

—Alley Bri

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Most Helpful Critical Review

Mar 08, 2006

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.

—SlicenBake

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99 Ratings

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Jun 08, 2010

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.

—Ms. gayle

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Nov 06, 2007

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 don't 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!

—Christina

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Aug 25, 2005

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.

—NCG8RSIS

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May 15, 2009

I KNOW I SHOULD TRY AS RECIPE STATES FIRST BUT I COULDN'T HELP MYSELF- I KNOW THIS RECIPE AS STATED WOULD BE AWESOME THOUGH- BUT.... HERE'S 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-

—Wiser1

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May 10, 2010

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 sautéd the mushrooms along with chopped onion and garlic. I will be cooking this again.

—Boonie0206

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Feb 05, 2007

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.

—JDVMD

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Nutrition

Calories
642 kcal
32%

Carbohydrates
8.8 g
3%

Cholesterol
144 mg
48%

Fat
42.2 g
65%

Fiber
1 g
4%

Protein
56.3 g
113%

Sodium
766 mg
31%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Mozzarella Mushroom Chicken

Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories: 642
Calories from Fat: 380

% Daily Value *
Total Fat 42.2g 65 %
Saturated Fat 15.3g 76 %
Cholesterol 144mg 48 %
Sodium 766mg 31 %
Potassium 537mg 15 %
Total Carbohydrates 8.8g 3 %
Dietary Fiber 1g 4 %
Protein 56.3g 113 %
Sugars 3.2g
Vitamin A 11 %
Vitamin C 4 %
Calcium 113 %
Iron 17 %
Thiamin 15 %
Niacin 194 %
Vitamin B6 49 %
Magnesium 21 %
Folate 12 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.