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+ servings

Golden Chicken Breasts with Mushrooms and Cheese

Course Dinner
Cuisine American
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 2 hours
Servings 6 servings
Calories 465.6kcal
Author The Seasoned Mom


  • 6 boneless skinless chicken breasts*
  • 3 eggs
  • ½ teaspoon salt
  • ½ teaspoon garlic powder
  • ¾ cup breadcrumbs or more, as needed**
  • ¼ - ½ lb. butter I used a total of about 6 tablespoons
  • 8 ounces sliced fresh mushrooms
  • 3 slices Muenster or Swiss cheese
  • ½ cup chicken broth
  • Juice of 1 lemon


  • Place eggs in a large dish. Beat eggs with a whisk or fork, and then add salt and garlic powder.
  • Place chicken in egg mixture and allow to “marinate” for 1 hour.
  • Place breadcrumbs in a shallow dish.
  • Remove chicken from egg mixture, gently shaking off any excess egg.
  • Dredge each chicken breast in breadcrumbs until lightly coated on both sides.
  • Melt 3 tablespoons of butter in a large skillet over medium-high heat. Sautee breaded chicken breasts in butter until golden on each side (about 2-3 minutes per side). The chicken breasts do not need to be entirely cooked through, because they will continue baking in the oven.
  • You will probably need to brown the chicken in batches, because you don’t want to overcrowd the skillet by placing all of the chicken in the skillet at once. Each time you add new chicken to the skillet, you will probably need to add a tablespoon or two of butter to the skillet.
  • Transfer browned chicken to a 9 x 13-inch baking dish that has been sprayed with cooking spray. Save the remaining butter that’s left in the skillet.
  • Sautee mushrooms in the butter that’s left in the skillet.
  • Spread sautéed mushrooms over top of the chicken in the baking dish.
  • Place ½ of a slice of cheese over each chicken breast. Pour chicken broth over all and cover tightly with foil.
  • Bake, covered, at 350 degrees F for 20 minutes. Remove foil, and return chicken to oven (uncovered) for an additional 10 minutes, or until chicken is cooked through.
  • Squeeze lemon juice over chicken just before serving.


Want to Prep Ahead? You can assemble the dish with the chicken, mushrooms, and cheese in the pan and keep in the refrigerator. Just before baking, pour broth over top and cover. If you’re baking a cold dish, you may have to add about 10 minutes to the total baking time.
Cooking Just for Two? You can cut the ingredients in half and bake the chicken in an 8-inch square dish. All other cooking instructions remain the same.
*I used chicken breasts that were very big (almost 1 lb. each), so I sliced them in half horizontally. This way the chicken cooks through in about 30 minutes and is easier to handle in the skillet. If your chicken is exceptionally large, I highly recommend that you slice it in half as well, or you will need to increase the baking time.
**Peggy has tried the recipe with panko-style breadcrumbs, but the end result was soggy. We recommend regular, plain breadcrumbs for this recipe.
Recipe from Peggy Rice, adapted from Tidewater on the Half Shell cookbook.


Serving: 1/6 of the recipe | Calories: 465.6kcal | Carbohydrates: 11.3g | Protein: 58.9g | Fat: 19g | Saturated Fat: 10.5g | Cholesterol: 204mg | Sodium: 559.7mg | Fiber: 1g | Sugar: 1.8g