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Calling all mushroom lovers! This Dump-and-Bake Chicken and Mushrooms recipe is an easy dinner that only requires 4 ingredients and about 5 minutes of prep! Cooked in the oven or in the Crock Pot, the tender, juicy and flavorful chicken is paired with an Italian-seasoned white wine sauce for a healthy option on your busiest weeknights.
Did you know that you can cook chicken and mushrooms together in the same pan? Whether you choose to dump them in a slow cooker or toss them into a baking dish, these two ingredients make an ideal combination for your next quick supper.
With the addition of Italian seasonings and white wine or chicken broth, you’ve got a nourishing, flavorful and hearty supper that will make your weeknights just a little bit easier!
How to Cook Chicken with Mushrooms:
This dinner seriously could not be easier! I’m showing you the oven-baked method here, but I’ve also included instructions for the slow cooker below.
First, you’ll need 4 ingredients:
- Chicken breasts (or thighs)
- Sliced mushrooms (I buy them cleaned and pre-sliced for a shortcut)
- A packet of spaghetti sauce seasoning mix
- White wine or chicken broth
I often use these smaller chicken breasts that weigh about 5 ounces each because they cook quickly; however, you can use larger, thicker chicken breasts and either extend the baking time or just slice them in half.
First, place the chicken in a single layer in a large baking dish and top with the sliced mushrooms.
Next, make the white wine sauce by whisking together a packet of spaghetti sauce seasoning mix and 1/2 cup of white wine or chicken broth.
Pour the sauce over the chicken and mushrooms in the dish.
That’s it! Then you’ll just need to cover the dish and bake the chicken and mushrooms in a 425 degree F oven for a total of about 35 minutes. The mushrooms and the sauce keep the chicken moist, juicy and tender, while also infusing the meat with a ton of flavor!
I highly recommend that you garnish the dish with plenty of fresh herbs just before serving, too. Pick your favorites: basil, parsley, oregano, thyme or rosemary will all be delicious!
What to serve with Chicken and Mushrooms:
This easy dinner is made complete when you serve the chicken, mushrooms and sauce with:
- Rice
- Pasta
- Crusty bread, dinner rolls, garlic bread or 3-Ingredient Homemade Breadsticks
- Simple green salad dressed with Italian Balsamic Vinaigrette
- 2-Ingredient Italian Sugar Snap Peas
- Garlic Roasted Broccoli
Can I reheat this dish?
Yes! To reheat the chicken and mushrooms, place (uncovered) in a 325 degree F oven just until warmed through (about 15 minutes).
Can I freeze the leftovers?
I do not recommend freezing the cooked leftovers, since the texture of the mushrooms will be compromised when thawed.
Cook’s Tips and Recipe Variations:
- You can use boneless, skinless chicken thighs instead of chicken breasts in this recipe. You’ll just need to adjust the baking time accordingly. You want the chicken to reach an internal temperature of 165 degrees F.
- If you’re cooking the chicken in the Crock Pot instead of the oven, I recommend using large, thick chicken breasts or chicken thighs instead of the smaller chicken breasts shown here.
- Don’t be shy with the herbs! Garnishing with chopped fresh parsley, basil, oregano, thyme or rosemary adds such a bright, fresh flavor and color to an otherwise “brown” dish!
- Cooking just for two? Cut the ingredients in half. The cooking instructions remain the same.
More easy chicken and mushroom recipes that you might enjoy:
- Dump-and-Bake Chicken and Mushroom Casserole
- 4-Ingredient Chicken with Creamy Mushroom Sauce
- Dump-and-Bake Cream of Mushroom Chicken
- One Skillet Garlic Chicken with Mushroom Sauce
Dump-and-Bake Chicken and Mushrooms
Ingredients
- 24 ounces boneless, skinless chicken breast*
- 16 ounces sliced fresh mushrooms
- ½ cup white wine or chicken broth
- 1 (1.37 oz) package spaghetti sauce mix
- Optional garnish: chopped fresh parsley or basil
- Optional, for serving: pasta, rice, crusty French bread, garlic bread
Instructions
- Preheat oven to 425 degrees F. Spray a baking dish with cooking spray.
- Season chicken liberally with salt and pepper on both sides. Place chicken in the prepared dish. Sprinkle mushrooms on top of chicken.
- In a small bowl, whisk together wine (or broth) and spaghetti sauce mix. Pour over mushrooms and chicken.
- Cover with foil and bake for about 25 minutes. Remove the foil cover and return dish to the oven for an additional 10-15 minutes.
FOR THE SLOW COOKER:
- I like to use boneless, skinless chicken thighs or thicker chicken breasts in the slow cooker (they don’t dry out during the longer cooking time like small chicken breasts will).
- Season chicken liberally with salt and pepper on both sides. Place chicken in a slow cooker that has been sprayed with cooking spray. Sprinkle mushrooms on top of chicken.
- In a small bowl, whisk together wine (or broth) and spaghetti sauce mix. Pour over mushrooms and chicken.
- Cover and cook on LOW for 4-6 hours or on HIGH for 2-3 hours, or until the chicken is fall-apart tender. Shred the chicken with two forks and stir to combine with sauce and mushrooms.
Notes
- You can use boneless, skinless chicken thighs instead of chicken breasts in this recipe. You’ll just need to adjust the baking time accordingly. You want the chicken to reach an internal temperature of 165 degrees F.
- Don’t be shy with the herbs! Garnishing with chopped fresh parsley, basil, oregano, thyme or rosemary adds such a bright, fresh flavor and color to an otherwise “brown” dish!
- Cooking just for two? Cut the ingredients in half. The cooking instructions remain the same.
I like to use the thin sliced chicken breasts would I use the same oven cooking time?
Hi, Judy! Since I used such small chicken breasts here, the cooking time is probably pretty similar to your thin sliced chicken breasts. Depending on just how thin your meat really is, you may need to decrease the baking time by 5 minutes or so — but not too much different. Hope that helps, and enjoy!
Hello, I’m curious, what type of white wine do you recommend?
Hi, Janet! I prefer a dry white wine over something sweet (Chardonnay or Sauvignon Blanc, for example). That said, the only criteria is that it’s a good wine that you actually like to drink! You want the dish to have great flavor, so don’t use a cheap cooking wine. 🙂
What about using canned mushrooms? So I can freeze it.
Hi, Jaye! That might work fine, but I haven’t tested it myself. The sour cream and milk in the sauce always make me nervous when freezing, but if they’re not combined with the liquid from the fresh mushrooms maybe it would work!
OK gang this is the 3rd recipe i have made from this site, and it was very good, great flavor. I did the crock-pot cooking method and it came out very nice, however I think with the crock-pot cooking, more liquid is needed due to the mushroom sucking up all the liquid. I made this dish twice to test the theory and it was awesome I added and extra 1/4 cup of chicken broth and a half a can of tomato paste, at the end I placed it over Angel hair pasta.
I love this site, thank you for posting such a wide range of recipes. Next up I think I will try a stew.
That’s great, Pete! I’m so glad that you’re enjoying the recipes! 🙂
I can’t find spaghetti seasoning anywhere in my town! Any ideas for a substitute?
Hi, Rebecca! I find the mix in the same aisle as the chili mixes and taco seasoning — not necessarily with the other jars of spices. If you can’t find it in your area, you can substitute with a blend of Italian seasonings. The packet includes onion powder, garlic powder, basil and paprika. Oregano and/or thyme would also be good. The advantage of the packet is that it also includes cornstarch (which is a thickening agent), as well as sugar, salt and tomato powder for added flavor. You might include a pinch of cornstarch in your mix if you want a thicker “sauce” at the end. Hope that helps!
Yes – that helps! I’m gonna check the store again in a few days – but they were completely out! Thanks so much!!
I made this last night and my picky eater seemed to like it even more than I did. I pulled my package of frozen chicken tenders out of the freezer and it turned out that I only had a 12 oz. pack. So I cut the mushrooms in half to 8 oz. I just happened to have a package of Kraft Zesty Italian Spaghetti boxed dinner. The seasoning pack in it is about 60% the size of the McCormick pack, so I figured that would work well. I used the called for amount of wine. A plus to this option was I had a small serving of spaghetti noodles included in the box which were a nice accompaniment to the main meal. I cooked the meal covered at 400 for 30 minutes and took the lid off for 10 additional minutes. My only disappointment in the meal was that all of the wine had dried up so I effectively had no sauce. I think that next time I may forgo the uncovered part of cooking. The meal was quite tasty. Thanks!
Thanks, Jimmy!