Cheesy Mushroom Chicken Recipe {the BEST}

Sauteed chicken, mushrooms, and melty cheese. This cheesy mushroom chicken recipe requires basic skills but will impress any guest.

Ingredients

• 1 tablespoon butter
• 1 tablespoon oil
• 1 1/2 to 2 pounds boneless skinless chicken thighs
• 8 ounces fresh mushrooms, sliced
• 2 cloves garlic, minced
• 1 cup beef broth
• 1 tablespoon corn starch
• 1 1/2 cups Monterey Jack cheese, shredded
• Salt and pepper, to taste

How to Make this Cheesy Mushroom Chicken Recipe

1. Heat butter and oil in a skillet over medium heat.
2. Salt and pepper both sides of the chicken thighs and place in a single layer in the skillet.

3. Cook 6-7 minutes per side, or until the chicken juices run clear.

4. Remove the chicken from the skillet, leaving about a tablespoon of the oil/butter in the pan. Add the sliced mushrooms and cook 5-6 minutes.

5. Add the garlic and cook for one minute.

6. In a separate bowl, dissolve the corn starch in the beef broth*. Add to the mushroom mixture and cook about 5 minutes, or until the gravy is thickened and bubbly. Remove from heat and add salt and pepper as desired.

7. To serve, top chicken with mushroom gravy and sprinkle a generous portion of shredded cheese on top.

8. Enjoy!

* Note: For the beef broth, consider using Better Than Bouillon Beef Base. To make the broth, add about one teaspoon of the beef base to one cup of water and whisk to combine.

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Cheesy Mushroom Chicken

Sauteed chicken with mushroom gravy, smothered with melty cheese. This cheesy mushroom chicken recipe requires only basic skills but will impress any guest.

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Prep Time 5 minutes mins

Cook Time 30 minutes mins

Total Time 35 minutes mins

Course Main Course

Ingredients

  

• 1 tablespoon butter
• 1 tablespoon oil
• 1 1/2 to 2 pounds boneless skinless chicken thighs
• 8 ounces fresh mushrooms sliced
• 2 cloves garlic minced
• 1 cup beef broth
• 1 tablespoon corn starch
• 1 1/2 cups Monterey Jack cheese shredded
• Salt and pepper to taste

Instructions

 

• Heat butter and oil in a skillet over medium heat.
• Salt and pepper both sides of the chicken thighs and place in a single layer in the skillet. Cook 6-7 minutes per side, or until the chicken juices run clear.
• Remove the chicken from the skillet, leaving about a tablespoon of the oil/butter in the pan. Add the sliced mushrooms and cook 5-6 minutes.
• Add the garlic and cook for one minute.
• In a separate bowl, dissolve the corn starch in the beef broth*. Add to the mushroom mixture and cook about 5 minutes, or until the gravy is thickened and bubbly.
• Remove the gravy from the heat and add salt and pepper as desired.
• To serve, top chicken with mushroom gravy and sprinkle a generous portion of shredded cheese on top.
• Enjoy!

Notes

For the beef broth, consider using Better Than Bouillon Beef Base. To make the broth, add about one teaspoon of the beef base to one cup of water and whisk to combine.