Baked Chicken with Mushrooms and Mozzarella

    45 min

    This wonderful chicken and mushroom dish is simple to make and delicious served over rice or pasta. The chicken breasts are crumbed and lightly fried before being baked with mushrooms and topped with mozzarella.

    1256 people made this

    Serves: 4 

    • 210g mushrooms, sliced
    • 4 skinless, boneless chicken breast fillets
    • 2 eggs, beaten
    • 120g seasoned breadcrumbs
    • 30g butter
    • 170g mozzarella, sliced
    • 175ml chicken stock

    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Preheat oven to 180 C / Gas 4.
    2. Place half of the mushrooms in a 20x30cm oven-safe dish. Dip chicken into beaten eggs, then roll in breadcrumbs.
    3. In frying pan, melt butter over medium heat. Brown both sides of chicken in frying pan. Place chicken on top of mushrooms, arrange remaining mushrooms on chicken, and top with mozzarella. Add chicken stock to dish.
    4. Bake in preheated oven for 30 to 35 minutes, or until chicken is no longer pink and juices run clear.

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    Average global rating:

    Reviews in English (1243)


    Was absolutely lovely.  -  20 Mar 2016


    This tasted great!! I did what others suggested and added a can of cream of mushroom soup to the chicken broth. I also sauteed the mushrooms beforehand with olive oil and garlic. I then added salt and pepper to the egg before dipping the chicken in. Although I used italian bread crumbs, I added some other spices such as oregano and rosemary, since some people complained that it turned out too bland. Lastly, I added the cheese (I used swiss) during the last ten minutes of baking. Served with fettucine. DELICIOUS!! I will difinitly make again, and again, and again, and again......  -  27 Jul 2003  (Review from Allrecipes US | Canada)


    I have made this dish several times and am always impressed with the results. However, I do some modifications: I always saute my mushrooms first. I have tried both canned and fresh... both turn out well. I also never add the cheese until the last 3-5 min. of baking time. One time, I forgot to add the cheese at the end so I made up a plate, put the sliced cheese on top and melted it in the microwave. My husband preferred the cheese this way as it was not so runny. I think from now on, I'll just melt the cheese on the chicken through the microwave. Also, with the runny sauce at the end, I thicken it up with a bit of cornstarch. This sauce/gravy is perfect on rice. This recipe has been added to the family favorites. Thanks so much for the recipe!  -  26 Jul 2003  (Review from Allrecipes US | Canada)