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Mushroom Chicken Parmesan

Mushroom Chicken Parmesan

Pat Donahue

A baked chicken breast dish for company. The mushrooms lend a new flavor to a classic dish.

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 481 kcal
  • 24%
  • Fat:
  • 29.9 g
  • 46%
  • Carbs:
  • 18.5g
  • 6%
  • Protein:
  • 34.1 g
  • 68%
  • Cholesterol:
  • 159 mg
  • 53%
  • Sodium:
  • 278 mg
  • 11%

Based on a 2,000 calorie diet


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Rinse and dry the chicken breast halves. Dip each in melted butter, then coat/dredge in flour.
  3. Place coated chicken in a 9x13 inch baking dish. Add cream to just cover. Top with sliced mushrooms and grated Parmesan cheese and bake in the preheated oven for 30 to 45 minutes. Let cool 10 minutes and serve.
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Made a few changes with this recipe. I used half and half istead of heavy whipping cream. I also seasoned the flour with Lawrys seasoning salt, garlic powder and pepper. Seasoned the butter too with garlic salt and pepper. I added the half and half the last 20 minutes of cooking so it would not currdle as it had with another review. I also sauted the mushrooms along with a yellow onion and a green bell pepper in butter then added them the last 15 minutes. This is a great recipe. I will be making again and again!! Thanks for sharing:)


My husband and I loved this recipe. I took the advice of others. I added salt, pepper, garlic powder and herbs de provence to the flour. I sauteed the mushrooms with some fresh spinach, fresh garlic, and sherry. I served over angel hair pasta. Delicious!


Very easy, simple, but taste is great! As there is no seasoning on this recipe, I added S&P, garlic powder and onion powder before coating in flour.