Baked Chicken Breast with Mushrooms is a great dinner for any night of the week. It only takes 5 minutes to prep it and about 30 to bake. Pop it in the oven, make a simple side dish or two, and feed your family a delicious and nutritious dinner.
The next time 5 pm rolls around and you are staring at a package of chicken breasts wondering what to do with them give this recipe a try.
My secret ingredient for getting a rich and creamy sauce into dairy-free savory dishes is mayonnaise. I cut back on eating dairy a couple of months ago, I stalled my post-baby weight loss with an abundance of cheese and heavy cream, but really missed that creamy cheesiness. I came up with my baked smothered pork chop recipe to fulfill my comfort food craving while I was limiting dairy.
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After a couple weeks of indulgence around Easter, I need to get back on track and try a bit harder to lose the baby weight. My mom came to visit while my husband was working late and we were planning on ordering pizza. No pizza for me. Not even fat head pizza since that is all cheese. I took a couple chicken breasts out of the freezer but really wanted a creamy sauce to go with them. I added mushrooms sun-dried tomatoes and mayo for the cream factor and a delicious dinner was born. In the time it took to pick up the pizza and my son's friend for soccer I had a fabulous chicken breast in oven entree ready and waiting.
This was so good I didn't even mind watching everyone else chow down on pizza. The next day I added cauliflower rice to the leftovers and they were just as good!
This Baked Chicken Breast with Mushrooms is extremely versatile. You can switch out the mushrooms and/or sun-dried tomatoes for other vegetables of your choice. A little bit of spinach and artichokes would be fabulous. Or kalamata olives and fresh tomatoes. Or chopped zucchini and scallions.
Take the simple base recipe of chicken breasts slathered with mayo and tweak it to your heart's content.
Onto the big questions my readers I always get about baking chicken breast.
How to cook chicken breast in oven? How to bake chicken breast? How long to bake chicken breast?
It is very, very easy to cook chicken breasts in the oven. The only had part is not overcooking them. I tend to err on the side of caution and whip out my handy meat thermometer as soon as they start to look done. The trick is to temp them every few minutes once they are in the 140s to make sure you don't dry them out.
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📖 Recipe
Ingredients
- 2 large chicken breasts halved (about 1.5-2 lbs)
- 8 oz white mushrooms sliced
- ⅓ cup sun-dried tomatoes
- ½ cup mayo
- 1 teaspoon salt
Instructions
- Preheat oven to 400.
- Spray a baking dish with cooking spray. Add the chicken breasts. Add the mushrooms, sun-dried tomatoes, mayo, and salt on top of the chicken. Mix together.
- Bake for 30 min or until the chicken is 160 degrees when checked with a meat thermometer.
Notes
Nutrition
Love this recipe? Try these chicken recipes next:
Lazy Spinach Artichoke Chicken Breasts
Sweet Ginger Chicken with Carrot Noodles
Amanda says
For people with an aversion to sun dried tomatoes - or just want to mix it up a little - I wanted to suggest that this recipe works PERFECTLY with a substitution of artichoke hearts! This is such an incredibly easy and delicious meal, and I thank you for bringing it to the world!
Cas says
I really want to make this, but I am confused on this part: Add the mushrooms, sun-dried tomatoes, mayo, and salt on top of the chicken. Mix together. Do you mix that all together and then put on top of the chicken or put it all together and just squish the chicken in all of the ingredients? Thank you for sharing it.
Taryn says
You can see this in my photos in the post. I just put everything in the dish, including the chicken, and mixed it together.
Martha says
Where did the nutrition information come from?
1330 potassium
1047mg sodium?
Recipe sounds great though
Taryn says
From a nutrition calculator built into my blog. Feel free to omit the salt if you need to.
d Sanderson says
Amazing simple meal tonight, I served this with roasted vegetables and was very very tasty. It will definitely be repeated, my husband was very complementary. Thank you for the recipe. I am new to Paleo meals and will continue to follow your recipes.
Maggie says
Do you think I could make this with cream cheese instead of mayo?
Taryn says
Yup! If you don't need it to be dairy free cream cheese is a great option.
Patricia @ Grab a Plate says
Mmm! What a fabulous dish! I love that it only takes 5 minutes to prep! So easy!
Donna says
Oh my gosh I am with you on stalling the post baby weight loss with cheese! This is the worst and I really need to get on it. Love the idea of using mayo as a sub-in, added this to the meal plan for the week. Yum!
Joanie says
What a delicious and flavorful dish this was! I loved the zing from the sundried tomatoes, they were a great addition. It was so easy to make and will be on my rotating dinner menu from now on.
Tina in Maryland says
This was pretty good but really runny when it came out of the over. Very easy to make though! I'll make this again.
Taryn says
The mushrooms release liquid as they cook. We didn't mind and just served with a slotted spoon. If you don't want the cooking liquid in the dish you can saute the mushrooms first.
Katherine says
This looks very good. I will be trying it soon.