Pan-Seared Mozzarella Chicken with Mushrooms
One-pan baked chicken breast coated in crispy breadcrumb crust and topped with melted mozzarella and earthy mushrooms. Chicken cooks atop a bed of sliced mushrooms in savory broth, creating a comforting, cheesy weeknight dinner. The contrast between the golden-brown breaded exterior and tender, moist interior makes this approachable enough for busy families but impressive enough for casual entertaining. Serve over pasta, rice, or with crusty bread to soak up the flavorful pan sauce.
Ingredients
- 4 cups mushrooms, sliced
- 4 boneless skinless chicken breasts
- 2 eggs, beaten
- 1 cup seasoned breadcrumbs
- 2 tablespoons butter or olive oil
- 2 cups mozzarella cheese, shredded
- 1 cup chicken or vegetable broth
Instructions
- 1
Preheat oven to 350 degrees F.
- 2
Spread half the sliced mushrooms in a 13x9 inch baking dish.
- 3
Dip chicken breasts into beaten eggs, then coat thoroughly with seasoned breadcrumbs.
- 4
Heat butter or olive oil in a large skillet over medium heat.
- 5
Brown chicken for approximately 2 minutes per side until golden.
- 6
Transfer browned chicken to the baking dish, arranging over mushrooms.
- 7
Top chicken with remaining mushrooms, then sprinkle evenly with mozzarella cheese.
- 8
Pour broth around the chicken, being careful not to wash off toppings.
- 9
Bake for 30-35 minutes until chicken juices run clear when pierced.
Tips
Pound chicken breasts to even thickness before breading to ensure uniform cooking and prevent dry edges while centers cook through.
Brown chicken just before baking rather than letting it sit, as this seals in juices and prevents the breading from becoming soggy.
Use low-moisture mozzarella if available to prevent excess liquid from pooling, which can make the breading lose its crispness.
Good to Know
Cover and refrigerate for up to 3 days. Reheat gently in a 325 F oven covered with foil to prevent drying.
Assemble the baking dish up to 4 hours ahead, covering and chilling. Add 5-10 minutes to bake time if starting from cold.
Serve hot from the pan with side of pasta, rice, or crusty bread to capture pan sauce. Garnish with fresh parsley if desired.
Common Mistakes
Skip the browning step to avoid pale, steamed chicken with soggy breading.
Don't overcrowd the skillet when browning to avoid steaming instead of searing.
Remove foil if present before final minutes to allow cheese to brown lightly and breading to stay crisp.
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I use boneless chicken thighs instead of breasts?
Yes. Thighs will stay juicier but may need an additional 5-10 minutes baking time. Check that thickest part reaches 165 F internally.
What if my chicken is thicker than half an inch?
Pound chicken to even thickness before breading. Thick spots take longer to cook and can leave thin edges dry. Aim for consistent 3/4-inch thickness.
How long can I keep this refrigerated or can I freeze leftovers?
Refrigerate covered for up to 3 days. Freeze for up to 2 months wrapped tightly. Reheat from frozen in a 350 F oven, covered, for 25-30 minutes.