Description
This Melt-In-Your-Mouth Chicken Breast recipe features tender, juicy chicken breasts baked in a creamy mushroom sauce with a hint of garlic, onion, and optional Dijon mustard for added flavor. Topped with melted mozzarella cheese and garnished with fresh herbs, it’s an easy, comforting dish perfect for weeknight dinners.
Ingredients
Scale
For the Chicken:
- 4 boneless, skinless chicken breasts
- 1 can (10.5 oz) cream of mushroom soup (or any cream-based soup of your choice)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper, to taste
- Fresh parsley or thyme for garnish (optional)
For the Sauce:
- ½ cup chicken broth or water (to thin the soup)
- 1 tablespoon Dijon mustard (optional for added flavor)
- ½ cup shredded mozzarella cheese (optional for topping)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Pat the chicken breasts dry with paper towels to ensure seasoning adheres well and reduce excess moisture during cooking.
- Season Chicken: Rub the chicken breasts with olive oil, then coat evenly with garlic powder, onion powder, salt, and pepper to infuse flavor into the meat.
- Prepare Sauce: In a bowl, whisk together the cream of mushroom soup and chicken broth or water until smooth. Optionally, stir in Dijon mustard for added tanginess.
- Assemble Dish: Place the seasoned chicken breasts in a baking dish. Pour the soup mixture over the chicken to coat thoroughly. If desired, sprinkle shredded mozzarella cheese evenly on top.
- Bake Covered: Cover the baking dish with aluminum foil and bake for 25–30 minutes to cook the chicken gently while keeping it moist.
- Bake Uncovered: Remove the foil and continue baking for an additional 10–15 minutes, until the chicken reaches an internal temperature of 165°F (75°C) and the cheese is melted and bubbly.
- Rest and Garnish: Let the chicken rest for 5 minutes after baking to allow juices to redistribute. Garnish with fresh parsley or thyme before serving for a burst of fresh aroma and color.
Notes
- Patting the chicken dry before seasoning helps achieve better flavor absorption and texture.
- Using cream-based soup adds creaminess, but you can substitute with homemade sauce for a fresher option.
- Adding Dijon mustard is optional but enhances the depth of flavor.
- Ensure chicken is cooked to an internal temperature of 165°F (75°C) for food safety.
- This recipe can be doubled easily for a larger crowd.
