Baked Parmesan Mushroom Chicken

Servings: 4
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients • 4 boneless, skinless chicken breasts • 450g / 1 lb cremini or button mushrooms, sliced • 1/2 cup grated Parmesan cheese • 1/4 cup breadcrumbs or panko, optional for extra crunch • 1 tsp garlic powder • 1 tsp Italian seasoning • 1/2 tsp salt • 1/2 tsp black pepper • 2 tbsp olive oil • 1 1/2 cups chicken broth • 2 cloves garlic, minced • Fresh parsley, chopped, for garnish Instructions 1. Preheat oven to 190°C / 375°F. Lightly grease a 9×13 inch baking dish. 2. Toss the sliced mushrooms with 1 tbsp olive oil, salt and pepper, and spread them evenly in the baking dish. 3. In a small bowl, mix the Parmesan, breadcrumbs, garlic powder, Italian seasoning, salt, and pepper. 4. Brush the chicken breasts with the remaining 1 tbsp olive oil, then coat the tops generously with the Parmesan mixture. 5. Lay the chicken breasts over the mushrooms in the dish. 6. Pour the chicken broth around the chicken, not directly over the coating, so it stays crispy. Add the minced garlic to the broth. 7. Bake uncovered for 30-35 minutes, until the chicken reaches an internal temperature of 74°C / 165°F and the top is golden. 8. Let rest for 5 minutes. Spoon some of the mushroom pan juices over the top and garnish with fresh parsley.
Serve with rice, mashed potatoes, or crusty bread to soak up that mushroom broth.