Recipe: Mushroom and Parmesan Chicken

Mushroom and Parmesan Chicken

The initial recipe I made and shared for Dinners With Dan was a chicken dish close to my heart as it was the first recipe I made when I had a kitchen of my own, and it was a recipe I got from my late Aunt.  The recipe was also a nice, easy, and simple dish which was perfect to start with on this blog.  Tonight I’m going to expand on the foundation I laid in that recipe by adding an additional step to the process, and hopefully take you to the next level of baking chicken with my Mushroom and Parmesan Chicken.

Mushroom and Parmesan Chicken

What you’ll need:

Coating:

  • 1/3 cup bread crumbs
  • 2-3 tbsp Parmesan cheese
  • 1 tsp dried oregano leaves
  • ½ tsp garlic powder
  • ¼ tsp pepper
  • 3-4 chicken thighs or breasts

Sauce:

  • 1 can Cream of Mushroom Soup
  • ½ cup milk
  • Paprika

How to make it:

Preheat your oven to 400° and spray an 8×8 baking dish.  Combine the bread crumbs, 1 tbsp of the Parmesan, oregano leaves, garlic powder, and pepper on a plate and coat each piece of chicken thoroughly, placing them in the baking dish.  (Similar to last time, if you’re using chicken with skin, place the chicken skin side down).  Also similar to last time, top the chicken with a little of the leftover coating and save the rest.

Coating for Mushroom and Parmesan Chicken

Bake the chicken for about 15min (20min if using chicken thighs) and then turn each piece over. Coat the chicken again with however much of the seasoning you desire.  Bake the chicken another 15min (or 20min if using thighs).

While the chicken is in the oven the second time, combine the Cream of Mushroom soup and milk and mix until smooth.  When the second round of cooking is finished, pour the sauce over the chicken, add the remaining Parmesan cheese to the top, and sprinkle the paprika over the whole thing (not too heavily).  Bake 15min (or 20min) more.

Sauce for Mushroom and Parmesan Chicken

Check to make sure the chicken is cooked thoroughly (I make a cut in the thickest part of the chicken to check if there is any remaining pink), remove from the oven, let cool, and enjoy!

Some notes:

  • Baking times may vary.  Tonight I used frozen Organic Boneless Skinless Chicken Breasts from Costco, so even though I defrosted them, it took longer to cook as they were, well, still partially frozen.
  • If you use chicken with a lot of fat, before putting the sauce on the chicken, drain the fat (I generally spoon it out of the baking dish).

If you feel inspired to make this delicious recipe, let me know how it goes!  Tweet me or post on the Dinners With Dan Facebook page!

Until next time, happy cooking!

– Dan

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