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 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings
4
people
Calories 273 kcal
Author Blair
Ingredients
list of 6 items
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
list end
Instructions
list of 4 items
1. Preheat oven to 425 degrees F. Spray a baking dish with cooking spray.
2. Season chicken liberally with salt and pepper on both sides. Place chicken in the prepared dish. Sprinkle mushrooms on top of chicken.
3. In a small bowl, whisk together wine (or broth) and spaghetti sauce mix. Pour over mushrooms and chicken.
4. 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.
list end
FOR THE SLOW COOKER:
list of 4 items
1. 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).
2. 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.
3. In a small bowl, whisk together wine (or broth) and spaghetti sauce mix. Pour over mushrooms and chicken.
4. 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.
list end
Recipe 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 Facts
Dump-and-Bake Chicken and Mushrooms
Amount Per Serving (1 /4 of the chicken, mushrooms and sauce)
Calories 273 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 1g 5%
Cholesterol 108mg 36%
Sodium 702mg 29%
Potassium 1011mg 29%
Total Carbohydrates 11g 4%
Dietary Fiber 1g 4%
Sugars 6g
Protein 39g 78%
Vitamin A 1%
Vitamin C 5.4%
Calcium 1.5%
Iron 7.1%
* Percent Daily Values are based on a 2000 calorie diet.
From the seasoned mom
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 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings
4
people
Calories 273 kcal
Author Blair
Ingredients
list of 6 items
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
list end
Instructions
list of 4 items
1. Preheat oven to 425 degrees F. Spray a baking dish with cooking spray.
2. Season chicken liberally with salt and pepper on both sides. Place chicken in the prepared dish. Sprinkle mushrooms on top of chicken.
3. In a small bowl, whisk together wine (or broth) and spaghetti sauce mix. Pour over mushrooms and chicken.
4. 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.
list end
FOR THE SLOW COOKER:
list of 4 items
1. 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).
2. 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.
3. In a small bowl, whisk together wine (or broth) and spaghetti sauce mix. Pour over mushrooms and chicken.
4. 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.
list end
Recipe 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 Facts
Dump-and-Bake Chicken and Mushrooms
Amount Per Serving (1 /4 of the chicken, mushrooms and sauce)
Calories 273 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 1g 5%
Cholesterol 108mg 36%
Sodium 702mg 29%
Potassium 1011mg 29%
Total Carbohydrates 11g 4%
Dietary Fiber 1g 4%
Sugars 6g
Protein 39g 78%
Vitamin A 1%
Vitamin C 5.4%
Calcium 1.5%
Iron 7.1%
* Percent Daily Values are based on a 2000 calorie diet.
From the seasoned mom
