Chicken with Mushrooms and Mozzarella Recipe

ChickenMain CourseRecipes

by Ronnie LomonacoJune 22, 2009May 10, 2016

written by Ronnie LomonacoJune 22, 2009May 10, 2016

Chicken with Mushrooms and Mozzarella

One of my favorite recipes! If you love chicken and mushrooms as much as I do, you must try this Chicken with Mushrooms and Mozzarella cheese recipe!

Ingredients

8 boneless, skinless chicken breasts (thin-sliced)
4 cups of sliced mushrooms (or more!)
2 cans of cream of mushroom soup (10 ¾ oz cans)
3/4 cup of chicken broth
1 cup of Italian flavored bread crumbs
1 cup of shredded mozzarella cheese
2 tablespoons of butter
3 eggs, beaten
2 teaspoons of olive oil
1 teaspoon of minced garlic
1 teaspoon of garlic powder
1 teaspoon of dry basil
1 teaspoon of dry rosemary
Salt and black pepper to taste

Instructions

Preheat oven to 350 degrees F.

In a large skillet, heat olive oil on medium heat. Add minced garlic and mushrooms to pan. Sprinkle salt and pepper to taste. Cook until mushrooms are soft and cooked through, approximately 5-7 minutes. Remove mushrooms from heat and evenly spread inside a large, deep baking pan.

Meanwhile, heat butter in a large skillet on medium-high heat. Mix eggs with garlic powder, dry basil, and dry rosemary in a small bowl. Dip chicken in egg mixture, then coat both sides entirely with bread crumbs. Place chicken in pan, and cook chicken until golden brown on both sides, approximately 3-4 minutes per side. (Tip: make sure chicken is dry before dipping in egg mixture to ensure breading stays on while cooking!)

When finished cooking, place chicken over mushrooms in baking pan.

Mix cream of mushroom soup with chicken broth in separate bowl, and then pour over chicken. Then, evenly sprinkle mozzarella cheese over chicken. Bake in preheated oven for 25-30 minutes.

Remove from oven and then serve this delicious Chicken with Mushrooms and Mozzarella recipe!

ChickenRecipes

Ronnie Lomonaco

I'm not a professional chef... far from it. But, I enjoy cooking, so I decided to start a website to keep track of all my favorite recipes. While I share my recipes with you, I hope you'll share yours with me.

Grilled Steak and Onions

How To Open a Bottle of Wine

The Best Homemade Chili Recipe

November 10, 2012

Crispy Fish Tacos with Cilantro Cream Sauce

June 16, 2013

Homemade Sweet Bourbon Barbecue Sauce

October 20, 2012

Garlic Shrimp Pasta with Tomatoes

August 2, 2012

Pasta Aglio e Olio (garlic and oil)

February 6, 2013

Garlic Herb Chicken with Capers

April 27, 2009

Lemon Chicken Pasta with Toasted Pine Nuts

September 6, 2012

Blue Cheese Wedge Salad

May 10, 2010

Sweet and Spicy Shrimp Tacos

February 22, 2014

Pasta with Asparagus, Avocado, and Peas

July 12, 2009

76 comments

LindaJuly 7, 2009 - 3:21 pm

I tried the chicken/mushroom recipe it was delicious. The whole family enjoyed it. I will be adding this to my box of recipes. Tonight I am making your recipe for the meatloaf. I will comment later in the week. Thanks again.

Ronnie LomonacoJuly 7, 2009 - 3:51 pm

I knew you would like this recipe. Thank you!

AprilJanuary 12, 2012 - 6:57 pm

Just finished making this recipe, excited for the results! Just curious, what are good sides for this dish?

RonnieJanuary 13, 2012 - 8:06 pm

Hello April, thank you for commenting on my recipe. For a side dish I would suggest making a simple vegetable and/or a potato recipe. Let me know what you think!

KaraNovember 12, 2012 - 6:55 pm

Made this tonight with rice. My family loved it!

RonnieNovember 13, 2012 - 8:23 am

Hey Kara, thanks for stopping by and commenting. I’m glad to hear your family enjoyed this chicken recipe!

AmandaNovember 23, 2012 - 7:55 pm

Making this for dinner tonight with brown rice and veggies… Can’t wait to try it! It smells delicious! 🙂

RonnieNovember 23, 2012 - 8:00 pm

Hey, Amanda! Thanks for stopping by. I hope you like this recipe. Let me know how it turns out!

KarenNovember 24, 2012 - 11:44 am

Awesome recipe! My 3 & 1 year old loved it too! Will definatly make again thank you!

RonnieNovember 24, 2012 - 12:37 pm

Hi Karen! This recipe is very family-friendly, so it’s even good for the young ones. Thank you for the comment!

AshleyNovember 29, 2012 - 1:34 pm

Can you substitute the cream of mushroom soup with real cream. I don’t like canned soup and want to keep it less processed. Sounds delicious though.

RonnieNovember 29, 2012 - 2:00 pm

Ashley, thanks for visiting the site! Substituting the cream of mushroom soup with just cream may take away from the intended flavoring of the dish.

Therefore, if I was to propose a substitute for canned cream of mushroom soup, I would suggest that you try making your own simple version of homemade cream of mushroom soup.

To do so, you could quickly heat up in a sauce pan some milk and/or chicken broth with butter, mushrooms, salt, and black pepper. You can thicken it by whisking in some flour.

I hope this is helpful. Let me know how it comes out for you!

DeborahNovember 29, 2012 - 7:49 pm

Made this dish tonight and WOW was it good!!!! This will become a regular at our house!

RonnieNovember 29, 2012 - 11:35 pm

Deborah,thank you for trying my recipe and leaving positive feedback. Hopefully you will stop by again and try some others!

MaryDecember 4, 2012 - 12:10 pm

Looks so good! Trying this tonight. I’ll be the only one eating it though. My husband and toddler don’t like mushrooms. I don’t know what is wrong with those two. More for me!

AndreaFebruary 26, 2013 - 2:14 pm

We tried this recipe last night and everyone loved it. Even my daughter that doesn’t like mushrooms loved this. Thanks for the great recipes. We are trying the slow roasted pulled pork tonight so we are hoping it turns out just as delicious.

RonnieFebruary 26, 2013 - 2:29 pm

Hey Andrea. Thank you for trying this recipe and leaving a comment! I’ve noticed a lot of feedback lately on how kid-friendly this recipe seems to be…which is great to hear.

You mention you’re trying my Slow Roasted Pulled Pork Sandwiches tonight, which I will say happens to be my absolute favorite recipe on my website to date. Please let me know how it turns out and if you like it as well by commenting on that recipe page.

Thank you!

ChristaFebruary 26, 2013 - 11:38 pm

This recipe looks delicious, and I am super excited to try it! I am new at cooking, so this may be a dumb question, but you say to cook the chicken in a pan until it is throughly cooked, and then bake it for an additional 25-30 minutes. Will this over cook the chicken? Or make it dry?
Thanks! I can’t wait to try it out!

RonnieFebruary 27, 2013 - 8:17 am

Hello Christa! Thanks for commenting on this recipe.

It wasn’t too long ago that I was new at cooking too. And one thing I can tell you is that there is no such thing as a dumb question when it comes to cooking. As a matter of fact, that is a great question to ask, and a good observation as well!

One technique when cooking breaded chicken is to lightly sear both sides in a pan to get a crispy, golden exterior, and then to finish cooking it through in the oven. This technique works great when cooking recipes such as chicken cutlet by itself, although I tend to use this method more often when cooking thicker, full-sized chicken breasts, rather than thin-sliced chicken breast.

However, in this particular recipe where the chicken is being placed in a pan covered in liquid, I prefer to cook it through completely in the pan prior to placing it in oven. The chicken will hold up just fine in the oven without getting dry because it will be in the mushroom soup. The reason you’re cooking it more in the oven is to help marry all the ingredients and flavors together.

I hope I was able to help answer your question. Please check back with me again when you’ve made the recipe and let me know what you think. Good luck!

KimberlyMarch 22, 2013 - 1:39 am

Hi Ronnie,

This dish looks so wonderful, and I can NOT wait to make it this weekend, I just have one silly question. You mentioned that the chicken needs to be thin sliced. How do I do that exactly? Do I just slice a breast lengthwise down the middle? I feel ridiculous asking but want to make sure I create this properly.

Thanks so much,

Kimberly

RonnieMarch 22, 2013 - 9:38 am

Hey Kimberly, thanks for visiting my site!

That is not a silly question at all. If your local market sells boneless chicken breast already thin sliced, then you don’t have to worry about doing it yourself (just look for the package that says thin sliced). Alternatively, you may purchase chicken breast from your local butcher and request that they slice them thin for you in the size of a chicken cutlet.

Otherwise, if your only option is to get full-sized chicken breasts, I recommend using a meat tenderizer to pound the chicken to an even 1/4″ thickness. Then, since pounding the chicken breast will cause them to become larger in portion size, cut them into halves with kitchen shears.

I hope this explanation helps answer your question. Good luck with making this recipe, and stop by again to let me know how it comes out!

CricketMarch 27, 2013 - 12:57 pm

This recipe is awesome. I added a little white wine to the soup mixture and that really put it over the top.

RonnieMarch 27, 2013 - 1:09 pm

Thanks for the comment Cricket!

That’s a good idea to add white wine to the soup mixture.

Just curious…Did you substitute the chicken broth with the white wine, or just add the wine as well?

KellyMarch 28, 2013 - 5:50 pm

Trying this tonight. Needed a recipe to use up my fresh mushrooms and this sounds amazing. I used 3 chicken breast and cut the recipe in half. Browned the breaded chicken in the fry pan (I used ritz crackers because I didn’t have any bread crumbs). I will bake on 350 covered for 30 minutes and then uncover, add mozzarella and bake for another 15 minutes. Hope this turns out! Smells amazing! Cant wait to try it!

RonnieMarch 29, 2013 - 7:14 am

Hi Kelly, thanks for trying this recipe! That’s a very inventive idea to use Ritz crackers as your bread crumbs. I bet it came out with a nice crispy crust to it.

I’m curious to know how it turned out. Let me know what you thought!

JeanetteApril 5, 2013 - 6:59 pm

This was amazing! I could have cut the recipe in half but chose to make the whole recipe…I will certainly be adding this to my menu!!!!!

RonnieApril 6, 2013 - 9:29 am

Hey Jeanette!

It’s great to hear you enjoyed this chicken recipe. The best part about making the portion recommended in this recipe is you get to eat it again the next day as leftovers!

JennyAugust 8, 2013 - 11:31 am

Can this be made without the eggs? My husband’s tummy can’t handle them.

RonnieAugust 8, 2013 - 11:38 am

Hello Jenny! Thank you for stopping by my site.

As an alternative to using eggs for breading the chicken, you could try using either buttermilk or milk. That should do the job just the same!

Let me know how it turns out. Enjoy!

JennyAugust 8, 2013 - 1:27 pm

Thanks Ronnie!! I’ll let you know. Planning on making it this weekend! Can’t wait cause it looks so yummy!

RoseAugust 25, 2013 - 8:09 am

Made this last week and we loved it. Making it again tonight. The only problem I had was that I ran out of breadcrumbs rather quickly. One cup was not enough to cover 3 breasts. I as more so it wasn’t a disaster. Other than that it was amazing!

Ronnie LomonacoAugust 31, 2013 - 10:45 am

Rose…

Thanks for commenting. Glad to know you enjoyed the recipe and had additional bread crumbs to make it work!

Please feel free to stop by again and try some of my other recipes.

CherylSeptember 10, 2013 - 8:07 pm

Tried this recipe for dinner tonight and omg so so yummy!!! Big hit with the family!!!

sescilySeptember 10, 2013 - 10:28 pm

Can you use canned mushrooms?

Ronnie LomonacoSeptember 12, 2013 - 7:27 am

Hey Cheryl! Thank you for trying my recipe and leaving a comment. Good to hear your family enjoyed it.

And, sescily… Sorry for the late response. If you’re unable to use fresh mushrooms, then I’m sure you could use canned mushrooms. However, I suggest trying to use fresh mushrooms since I think there will be a noticeable difference in the flavor. Either way, I hope it turns out well for you. Let me know what you think. Thank you!

dianeFebruary 12, 2014 - 1:09 pm

I will try this as it does sound good. I may try my own mushroom sauce with some wine. Thanks..

Ronnie LomonacoMarch 8, 2014 - 10:59 am

Diane, sorry for the late response. My site seems to not be notifying me lately when someone comments on a recipe.

I hope this turned out well if you tried it. Please feel free to let me know what you thought. Thank you for visiting Feature Dish!

MeganSeptember 18, 2014 - 4:21 pm

Ok, I have made this a couple times and love it but it never looks like yours does in the picture. The mushroom soup always covers the chicken in the dish and then the cheese is never melted on top of the chicken, its just on top of the soup. yours is nicely browned and the cheese and mushrooms are on top of the chicken. What am I doing wrong??

Ronnie LomonacoSeptember 27, 2014 - 8:49 am

Megan,

I am so sorry for the delayed response! I was away this past week.

Hmmm… it’s hard to say for sure what you’re doing wrong. For the suggested time in the oven, the cheese should definitely melt and brown a little. You could try putting a little less mushroom soup mixture next time. The soup should cover the chicken, but you don’t want it to be too thick of a layer on top of it.

Also, you could try raising the oven temp to 375 degrees. Some ovens are different than others, and maybe you need to set yours higher than my suggested temperature to achieve the browning you’re looking for.

Let me know if any of these suggestions work for you!

DesiraeOctober 11, 2014 - 8:46 pm

i will be making this soon, hope it taste yummy i will give my feedback when i do!

DawnFebruary 7, 2015 - 2:04 pm

This recipe looks delicious!! Thanks for sharing it I plan to make it this weekend Ronnie how can I find some of your other recipes ty

Ronnie LomonacoFebruary 9, 2015 - 9:11 am

Dawn, thanks for posting a comment. Did you end up trying the recipe? If so, let me know how it turned out.

All of my recipes can be found on this website, featuredish.com!

Shaquana HearonSeptember 26, 2015 - 5:00 pm

I tried this recipe for dinner. It was delicious! My entire family enjoyed it. Thank you for sharing.

Ronnie LomonacoOctober 10, 2015 - 12:04 pm

Shaquana, that’s great news! I hope that means this recipe will be a regular in the household 🙂

NickyOctober 8, 2015 - 4:42 pm

I’ll be trying this tonight but I’m going to use Golden mushroom. Fingers crossed…

NickyOctober 8, 2015 - 4:43 pm

Trying it with golden mushroom soup…wish me luck

Ronnie LomonacoOctober 10, 2015 - 12:04 pm

Sorry for the delayed response, Nicky. So… How did it turn out?

Pam MansfieldNovember 24, 2015 - 12:23 am

Made this last night using boneless porkchops and added a jar of sliced mushrooms. It was awesome!!

Ronnie LomonacoNovember 24, 2015 - 8:43 am

Great idea! Thanks for sharing!

Linda LapierreJanuary 19, 2016 - 6:19 pm

What do you think of putting spinach on top of the chicken or on top of the mushrooms?

ChristinaJanuary 21, 2016 - 1:14 am

I made this tonight and it was amazing!! I didn’t have any cream of mushroom soup in the house so I made my own and added fresh mushrooms to it. I also played around with the seasonings and incorporated trader joes 21 seasoning salute to the chicken. Very delicious dish. Thanks for sharing

MistyApril 12, 2016 - 8:40 pm

Made this tonight and it was absolutely amazing!!!! My teenage son couldn’t get enough. Made this after working and was super easy for a weekday dinner. Definitely will keep in recipe box! Thanks for sharing!!

Ronnie LomonacoApril 13, 2016 - 8:42 am

Awesome! I’m glad to hear the family loved it, Misty. Thanks for the comment!

BarbaraSeptember 10, 2016 - 11:49 am

My family loves this dish. Can I make this the night before a party? If so any tips

MelissaJanuary 11, 2023 - 4:14 pm

I made this last night and it was a hit. There was nothing left over. It was easy to make and the perfect amount of flavor. I will definitely be making this again.Thanks for sharing the recipe!

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Chicken with Mushrooms and Mozzarella Recipe | Feature Dish (2024)

FAQs

What is the name of the fried chicken mushroom? ›

Lyophyllum decastes, commonly known as the fried chicken mushroom, or chicken of the gravel, is an edible (when cooked) species of fungus in the family Lyophyllaceae that grows in clusters on disturbed ground, often near man-made roads in gravel, with a faintly radish-like taste.

Show Me More ›

How do you identify fried chicken mushrooms? ›

Description: Cap 4 to 10 cm across, convex then expanded, becoming wavy, gray-brown to brown, with silky or silvery streaks. Stem 30 to 60 x 10 to 20 mm, tough, fibrous, often eccentric, white at apex becoming brownish towards the base. Flesh whitish.

Read The Full Story ›

Is caprese and mozzarella the same? ›

An Italian term, the word caprese refers to the combination of fresh Mozzarella, sliced tomatoes, sweet basil, salt, and olive oil. Most commonly it applies to the ever-popular caprese salad which originated in Capri, Italy.

Discover More Details ›

What is godfather chicken? ›

Garlic, olive oil, artichoke hearts, grilled chicken, feta cheese and black olives all topped with cheese blend.

Is my chicken done frying when it floats? ›

It should float toward the top when it is about ready. If the oil is smoking, it is too hot. Another tip: Remove chicken -- or whatever your are frying -- from the refrigerator about 20 minutes before frying. This prevents the cold chicken from cooling the oil down too much.

Should there be any pink in fried chicken? ›

Information. Color is not a reliable indicator of safety or doneness. Safely cooked poultry can vary in color from white to pink to tan. All poultry should reach a safe minimum internal temperature of 165 °F (73.9°C) as measured with a food thermometer.

View Details ›

Why is some fried chicken pink? ›

Chemical changes occur during cooking. Oven gases in a heated gas or electric oven react chemically with hemoglobin in the meat tissues to give it a pink tinge. Often meat of younger birds shows the most pink because their thinner skins permit oven gases to reach the flesh.

Explore More ›

How would you describe caprese? ›

What is caprese? Simply put, it's a simple Italian salad. Caprese is super easy to prepare and made up of only a few fresh ingredients: a generous ball of fresh mozzarella, red ripe tomatoes for slicing, a handful of basil leaves and extra virgin olive oil for drizzling.

Read On ›

Why is it called caprese? ›

The salad is named after the island of Capri, where it is believed to have originated. Two common stories about its origin include it being an homage to the Italian flag or "in the 20th century to appease the palates of vacationing royalty and important politicos".

Get More Info Here ›

What does caprese mean in Italian cooking? ›

As it's called in Italian, Insalata caprese, Caprese salad literally means “Salad of Capri.” Although nobody knows whether or not the salad was actually first made on the Italian island, it likely originated from a dish made in Capri from a different type of cheese, cacio, served with tomatoes.