Muenster Chicken & Mushrooms

I’m just going to say it. I’ve never been a fan of mushrooms. If they were in a dish prepared for me, I’d just pick them out. I think it’s a texture thing. But since I’m a grown up now, I figured I need to start trying things that I would normally turn my nose up to. After all, if I want the boys to eat everything, I need to set a good example! And if mom is picking things out of her food, they are going to do the same thing.

Mushrooms are a great vegetable to incorporate in any meal! They are fat-free, low-calorie and nutrient-dense. They also contain natural antioxidants and essential vitamins and minerals. They are truly nature’s hidden treasure of healthy, delicious meals! This little super-food is a key ingredient to enhance flavor and extend portion sizes. Mushrooms are also a great way to grab an extra serving of vegetables at any meal!

mushroom council

This recipe is the perfect recipe to start with when trying to introduce mushrooms to the family. Since the mushrooms are just on the top of the chicken, they could easily pick them off if they wanted but it still gave the chicken a great flavor!

I knew Ethan would turn his nose up at the mushrooms just at the sight of them. But Ben? He devoured them! I couldn’t believe it!

mushroom council

Muenster Chicken & Mushrooms

muenster chicken and mushrooms

Yield: 4

Muenster Chicken & Mushrooms

Muenster Chicken & Mushrooms


  • 4 boneless, skinless chicken breasts
  • 1 cup milk
  • 1 1/3 cup Italian seasoned bread crumbs
  • 4 slices Muenster cheese
  • 1 1/2 cup sliced mushrooms
  • 1/3 cup chicken broth
  • salt and pepper
  • 1 tbsp extra virgin olive oil


  1. Preheat oven to 350.
  2. Dip each piece of chicken in milk, then in the bread crumbs. Season both sides of each breast with salt and pepper as well.
  3. Coat a large skillet with olive oil and heat over medium-high heat. Lightly brown each side of the breasts.
  4. Arrange chicken in a lightly greased 9X13 inch pan and top each breast with a slice of muenster cheese. Then top with sliced mushrooms (distribute evenly among breasts) and pour chicken broth over and around chicken.
  5. Cover dish with aluminum foil and bake for 30 minutes. After 30 minutes remove foil and baste with any broth in the dish, then cook uncovered for another 15-20 minutes (making sure chicken is cooked through).
  6. Season with additional salt and pepper if needed.

mushroom council

How does your family add mushrooms to the menu in a way that suits your family’s tastes and health goals?

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  1. Since moving to Chester County, we eat A LOT more mushrooms…this looks like a fantastic way to change up one of our staples!

  2. Since moving to Chester County, we eat A LOT more mushrooms…this looks like a fantastic way to change up one of our staples!

  3. Loving mushrooms these days AND I happen to have some in the fridge, so this meal may be going on the next meal plan:) Thanks for the recipe!

  4. I am not a mushroom fan at all, but have learned to incorporate them into my cooking because they do add flavor. Will have try this since my boys love mushrooms. One trick I’ve found to add them but not see/taste them is to chop them up in the food processor before adding to recipe. I do this for just about everything – soups, pasta sauces, etc – because then I don’t notice them! Thanks for sharing!

  5. This looks amazing and will be on my next menu plan for sure! Thanks for sharing.

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