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There are certain dishes that possess the magical ability to transport you back to your childhood, evoking warm memories of cozy family dinners and the tantalizing aroma of something delicious wafting through the house. For me, the Savory Creamy Mushroom & Sage Chicken Bake is one of those meals. I vividly recall the first time I tried it at a friend’s house; the combination of tender chicken, earthy mushrooms, and a rich, creamy sauce was simply irresistible. Fast forward to today, and this delightful recipe has become a staple in my own kitchen—a go-to choice for gatherings and weeknight family dinners alike. In this article, I’m excited to share this culinary gem with you, along with everything you need to know to make it your own.

Creamy Mushroom Sage Chicken Bake

Transform your dinner time with the Savory Creamy Mushroom & Sage Chicken Bake, a comforting dish that’s perfect for family gatherings or cozy evenings at home. This delightful recipe features tender chicken, earthy mushrooms, and a rich, creamy sauce that will take your taste buds on a nostalgic journey. With simple ingredients and straightforward steps, you’ll create a satisfying meal that not only nourishes but also warms the heart. Ideal for any occasion, this dish is sure to become a favorite in your kitchen!
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Ingredients
  

4 boneless, skinless chicken breasts

8 oz (225 g) mushrooms, sliced (cremini or button work best)

1 cup (240 ml) heavy cream

1 cup (240 ml) chicken broth

1 medium onion, finely chopped

3 cloves garlic, minced

1 cup (100 g) grated Parmesan cheese

2 tbsp fresh sage, chopped (or 1 tbsp dried sage)

2 tbsp olive oil

1 tsp salt

1/2 tsp black pepper

1 tsp dried thyme

Fresh parsley, chopped, for garnish

Instructions
 

Prepare the Oven: Start by preheating your oven to 400°F (200°C) to ensure it’s hot enough for a perfect bake.

    Sauté Ingredients: In a large skillet, add the olive oil and heat over medium heat. Once hot, toss in the chopped onions and sauté for about 3-4 minutes until they turn translucent. Next, stir in the minced garlic and cook for another minute until you can smell its fragrant aroma.

      Cook Mushrooms: Add the sliced mushrooms to the skillet, stirring occasionally. Cook for approximately 5-7 minutes or until they are nicely browned and have released their moisture. Season the mushroom mixture with dried thyme, salt, and pepper for flavor.

        Make the Creamy Sauce: Lower the heat to a gentle simmer and pour in the heavy cream and chicken broth. Allow this mixture to simmer for about 5 minutes. Sprinkle in the grated Parmesan cheese and chopped sage, stirring continuously until the cheese fully melts and you achieve a delightful creamy consistency. Taste the sauce and adjust the seasoning if necessary.

          Prepare the Chicken: In a spacious baking dish, lay the chicken breasts in a single layer. Pour the rich mushroom sage sauce generously over the chicken, making sure each piece is thoroughly coated.

            Bake the Dish: Cover the baking dish tightly with aluminum foil and place it in the preheated oven. Bake for 25 minutes. After this initial time, carefully remove the foil and continue baking for an additional 15-20 minutes, or until the chicken is thoroughly cooked (reaching an internal temperature of 165°F / 74°C) and the top is golden and bubbly.

              Garnish and Serve: Once baked to perfection, remove the dish from the oven and let it rest for a few minutes. Before serving, sprinkle freshly chopped parsley over the top for a burst of color and freshness. This dish pairs beautifully with sides like creamy mashed potatoes, fluffy rice, or a vibrant green salad.

                Prep Time, Total Time, Servings: 15 mins | 1 hr | 4 servings