Don't fear the pan roast! Quick Mushroom Chicken Bake is basically pan-roasted, which is cooked both on the stove and in the oven. Why? Because the stovetop browns the outside of the chicken for the best flavor, but the even heat of the oven cooks it the rest of the way so it stays moist and tender inside. It doesn't take any longer- this creamy chicken cooks in just 30 minutes! The condensed cream of mushroom soup and Parmesan cheese bake into a delicious sauce on top, making Quick Mushroom Chicken Bake one of the best ways to prepare chicken!
Step 1
Heat the oven to 350°F. While the oven is heating, season the chicken with salt and pepper. Heat the oil in a 12-inch ovenproof skillet over medium-high heat. Add the chicken and cook for 6 minutes or until browned on both sides (to prevent sticking- make sure the skillet and oil are hot before adding the chicken). Remove the chicken from the skillet.
Step 2
Add the mushrooms and garlic to the skillet and cook for 2 minutes or until the mushrooms are lightly browned. Stir in the soup, milk, 1/4 cup cheese and the thyme. Season to taste. Return the chicken to the skillet (if the chicken released any juices, add those, too). Sprinkle with the remaining cheese.
Step 3
Bake for 20 minutes or until the chicken is done. Serve with hot cooked rice, if desired.
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.