Dump-and-Bake Chicken and Mushrooms

Long overhead shot of baked chicken and mushrooms garnished with fresh herbs

4.67 from 3 votes

Dump-and-Bake Chicken and Mushrooms

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.

Course Dinner

Cuisine Italian

Keyword baked chicken breast recipes, chicken and mushrooms, crock pot chicken and mushrooms

Prep Time 5

Cook Time 35

Total Time 40

Servings people

Calories 273kcal

Author Blair Lonergan

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

*I used 5 small chicken breasts that totaled 24 ounces. These small chicken breasts only require about 30-35 minutes in the oven. If you’re using larger, thicker chicken breasts, you may need to increase the baking time to 45 minutes. Alternatively, you can slice large chicken breasts in half to make them thinner, which will decrease the baking time.

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).

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.

Nutrition