Chicken Chardon

By Addie

“Delicious chicken coated in bread crumbs and Parmesan cheese. Sooo easy but your guests will never know how hard you didn’t work!”

Ingredients

• 4 skinless, boneless chicken breast halves
• 1 egg
• Salt and pepper to taste
• 1 teaspoons garlic powder, divided--use granulated garlic
• 1/2 cup bread crumbs/seasoned
• 1/2 cup grated Parmesan cheese
• 1 pound sliced fresh mushrooms
• 1/4 cup butter, melted
• 1 tablespoons fresh lemon juice
• 1 teaspoon chopped fresh parsley
• 1 cup grated Mozzarella (Add 5-7 minutes before done)

Details

Adapted from keyingredient.com

Preparation

Step 1

Preheat the oven to 375 degrees.

In a shallow bowl, beat the egg with salt, pepper and 1 teaspoon garlic powder. In a separate dish, mix bread crumbs with 1 teaspoon of garlic powder and Parmesan cheese. Set aside.

Mix together the melted butter and lemon juice. Pour about 2/3 of the butter mixture into the bottom of a 9x13 inch baking dish. Tilt pan to coat the bottom. Spread mushrooms in an even layer in the bottom of the dish.

Dip each chicken breast into the egg mixture, then into the bread crumb mixture. Place on top of the mushrooms. Drizzle remaining butter over the chicken, and sprinkle with parsley.

Bake uncovered for 35-45 minutes in the preheated oven, until chicken is golden brown and juices run clear.

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REVIEWS: (296)

This was simple and good, my wife said it's her new favorite dish.I also doubled the egg, and added an Italian blend cheese w/5 min. of baking left. Now, for you people who like garlic, don't waste your money on garlic powder, granulated garlic is the ONLY way to go, this doesn't have the fillers of powder - much better taste. Give it a try, you will love it.

This is very good. I scaled it down to 2 servings, and lightly browned the breaded chicken to make sure the coating wouldn't fall off during baking. (I always use Italian-seasoned bread crumbs so there was no need for the garlic powder -- though I did add some fresh grated Parmesan.) It was so moist and tender! I love the flavor of butter and lemon, and the mushrooms are a bonus. I will definitely make this again because it is very tasty, it's quick, and it's so easy that I don't even need to measure anything. Thank you, MaddieGail!

This was really good and easy to make. I did take others suggestions and double the butter/lemon mixture and double the mushrooms. I will be adding this to my recipe book as a regular for meal time!

This was a very good dish and I highly recommend it to anyone who enjoys chicken, mushrooms and garlic. The only downfall is that it takes a bit of time preparing everything. Based upon previous reviews I made the following changes: used Italian herb bread crumbs instead of plain, added 4 minced garlic cloves to the mushrooms, served with fresh grated parmesan at time of serving. My friend and I both enjoyed the texture and overall taste of this dish. The calories aren't horrendous either (when served as a dinner meal). I recommend enjoying this dish with some steamed green beans. I plan on making this again.

Really Liked the way this turned out. I did change a few things to suit our tastes. I added crushed garlic to the butter and lemon juice mixture on the bottom of the pan. I also baked as the recipe called for but added high moisture mozzarella cheese to top it for the last 5-7 minutes. It turned out wonderful. Can't wait to make this one again....thanks for the post.

My husband and I really enjoyed this recipe! I did make a few changes suggested by other users. I doubled the egg mixture, bread crumb mixture and butter/lemon juice mixture, and it worked out great. I also added shredded mozzarella during the last 5 minutes of cooking. Make sure you use a meat thermometer...the chicken was done in 35 minutes. I think 45 minutes would have made the chicken too dry.

Since I made this the first time some months ago, it has been our favorite chicken dish. I've served it to guests a number of times and cooked and served it in my motorhome. I wouldn't change a thing in the recipe, but I do use boneless, skinless thighs more than breasts (as they are a preference in our house). It is absolutely a delicious dish!!

The recipe was so easy to make and was totally delicious. I, too, doubled the egg mixture because 1 egg did not appear to be enough. My chicken was done in about 35 minutes and was perfect...45 minutes seems a little too long and may make the chicken dry.

Really good and easy! Next time though, I will add way more mushrooms and lemon butter mixture, cause the mushrooms shrink up so much. I served with rice and the Garlic Green Beans recipe on this site!

Very simple and tasty recipe. I purchased fresh sliced mushrooms and used Italian flavored breadcrumbs. My husband really enjoyed this one!

Delicious! My hubby, who has been a chef for 20 yrs, said it's the best dinner he's had in a long time! I did take the advice of others & double the butter mixture. I also added fresh garlic & a little minced onion to it. Great!

Add microwaved potato for one dish meal. As a retired widower living alone, I always look for one dish meals. I reduce the recipe to serve one, and that leaves plenty of room in the baking pan. After the chicken goes into the oven, I nuke one potato, slice it lengthwise, and scoop out half the potato. Then fill the cavity with shredded cheddar and topped with bacon bits. The potato halves are added when there is 10 minutes to go that melts the cheese. Top that with sour cream and chives, and I have a simple and tasty one dish meal.

Wow! Mushroom-lovers: make this. It is delicious! The aroma that fills the house while this is in the oven is incredible! I only had 2 large chicken breasts, so I halved the recipe (everything except the egg). This chicken came out extremely moist & tender. The bread crumb crust is perfectly golden & crispy, but the absolute star of this dish HAS to be the mushrooms. If you like mushrooms like we do, you'll love this dish. We were fighting over the last spoonful! Thank you so much for sharing this recipe! I'll be making this again for sure! :)

Loved this recipe!! I only slightly altered it...I had to use 2 eggs, because I dip the chicken in the crumb mixture, then egg, then crumb mixture (plenty of crumbs for this recipe). I had 1 1/2 lbs of mushrooms, and I used a lot more butter because of the extra mushrooms. I even used the "sauce" that the mushrooms and butter made by pouring it over angel hair pasta, with some of the mushrooms. This is definately a keeper for my family. Thanks!

I'm giving this recipe a five because it's simple and it just makes you feel good. The tastes are perfect and no one flavor overpowers the other. This is great chicken to accompany pasta or veggies with marinara (I used zucchini and mushrooms). For an extra crispy breading, you can fry in butter on the stove. This recipe is awesome and I will definitely be making this regularly.

Fabulous! The flavors were very simple, the chicken very moist, mushrooms cooked perfectly. Absolutely loved it! Served with asparagus & mashed potatoes.

This was very good. I doubled the mushrooms and sauce and I was glad I did. I only coated the top side of my chicken with egg and crumbs because I was concerned the bottom would get mushy. I baked mine for only 25-30 minutes, not the suggested 45.