This is the easiest way to get tender chicken with deep creamy mushroom flavor and a tempting cheese crust. First, cook an aromatic sauce with mushrooms, onion and garlic, cream and processed cheese, then layer everything and bake until beautifully golden. Minimal effort, maximum pleasure.
Ingredients
- Chicken breast — 1.3 lb | 600 g
- Mushrooms — 14 oz | 400 g
- Yellow onion — 1 medium
- Garlic — 2 cloves
- 20% cream — 3/4 cup | 200 ml
- Processed cheese — 2.8 oz | 80 g
- Hard cheese for topping — 4.2 oz | 120 g
- Dried thyme — 1 tsp | (or 2–3 sprigs fresh)
- Vegetable oil — 1 tbsp |
- Salt — 1 tsp | (to taste)
- Black pepper — 1/2 tsp |
Step-by-step recipe
- Prepare the chicken: slice the fillets into 1/2–3/4 inch thick pieces, gently pound them, then season with salt and pepper on both sides.
- Heat the oil in a skillet over medium heat. Add the finely chopped onion and cook for 2–3 minutes until softened.
- Add the sliced mushrooms and a pinch of salt. Cook for 6–8 minutes, until the released liquid evaporates and the mushrooms take on a light golden color.
- Stir in the minced garlic and thyme, and cook for 30 seconds until fragrant. Pour in the cream, add the processed cheese cut into cubes, and stir until fully melted. Taste the sauce and adjust the salt and pepper.
- Assemble in a baking dish: chicken — mushroom sauce — a little grated hard cheese — chicken again — the remaining sauce — the remaining cheese.
- Bake at 392°F | 200°C for 20 minutes, until the top is golden and the chicken is juicy. Let rest for 5 minutes before serving.
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Tips and variations
- Cheese: cream cheese or mascarpone work well instead of processed cheese; for the crust, use gouda, mozzarella, Russian cheese or cheddar.
- Mushrooms: champignons can easily be replaced with oyster mushrooms; wild mushrooms should be pre-boiled.
- Spices: thyme can be swapped for oregano or Herbes de Provence; for heat, add a pinch of chili flakes.
- Light version: use 10% cream and reduce the hard cheese to 2.8–3.5 oz | 80–100 g.
- Make ahead: the sauce can be prepared a day in advance and stored in the fridge; warm it slightly before assembling.
Serving and storage
Serve with mashed potatoes, rice, pasta or crusty baguette. Store leftovers in the refrigerator for up to 2 days; reheat under foil at 320°F | 160°C or in a skillet covered with a lid.
Nutritional value per serving
| Calories | 550 kcal |
| Protein | 46 g |
| Fat | 35 g |
| Carbohydrates | 8 g |
| Fiber | 1 g |
| Sugars | 3 g |
FAQ
Can I replace the cream with milk?
Yes, but the sauce will be thinner and less rich. To keep a creamy texture, add 1 tsp of cornstarch dissolved in 2 tbsp of milk and heat until slightly thickened.
What internal temperature is safe for chicken?
The internal temperature should reach 165°F | 74°C. If you do not have a thermometer, cut into the thickest piece: the juices should run clear, with no pink tint.
Can I make it without an oven?
Yes. Assemble the dish in a deep skillet, cover, and cook over low heat for 12–15 minutes after the sauce comes to a simmer, then uncover slightly and let the cheese brown under the broiler if available.