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Sometimes we want an easy but super-tasty recipe at the same time. This recipe is so easy that it is practically effortless, and did I mention absolutely delicious!  This meal is very flavorful and rich-tasting.  This is a recipe I will return to as a result, and that says a lot, as I am constantly having to create new recipes for my blog and Facebook.

The chicken is seasoned using your favorite seasoning salt.  I used Hy's seasoning salt that I discovered in Canada.

Monterey Jack cheese is lovely in this recipe.  You can probably change that up with Mozzarella cheese, if desired.

If you are not a mushroom lover, you can leave the mushrooms out and maybe cook up some caramelized onions to stir into the Caesar Dressing, or simply leave it plain.  Either way it will work.

This chicken is incredibly tender and no need to first brown in a skillet....Just cover with the dressing mixed with mushrooms and cheese and then topped with more cheese. 

This is an extra creamy dish as the dressing has sour cream in it.  That is always a quick way to add creaminess to a dish.  The flavors of this dish are rich and satisfying.

More Baked Chicken Recipes you may enjoy:

Baked Cheddar Chicken Breasts 

Bacon-Wrapped Cream Cheese Stuffed Chicken Breasts

Chicken Parmigiana

Parmesan Pecan Chicken with Dijon Mustard

Bruschetta Chicken


2 tbsp light-tasting olive oil (30 mL)

1 lb sliced mushrooms (0.45 kg)

4 large chicken breasts

Seasoning salt

11/2 cups grated Monterey Jack (375 mL)

  cheese, divided.

Creamy Blender Caesar Dressing:

1/3 cup light-tasting olive oil (75 mL)

1/3 cup sour cream (75 mL)

1/4 cup Parmesan cheese (60 mL)

1/4 cup mayonnaise (60 mL)

2 tsp lemon juice (10 mL)

1 tsp spicy brown mustard (5 mL)

  (or something similar)

1 tsp regular mustard (5 mL)

1 tsp crushed garlic (5 mL)

1/2 tsp salt (2 mL)

1/2 tsp black pepper (2 mL)


Preheat the oven to 425°F (220°C). 


In large frying pan, in olive oil and over medium heat, cook mushrooms until moisture has evaporated.


Slice chicken breasts in half longitudinally.  Sprinkle with seasoning salt on both sides of the chicken filets.


Place chicken breast filets in 1 qt (1 L) casserole dish. 


Creamy Blender Caesar Dressing:  In blender, combine olive oil, sour cream, Parmesan cheese, mayonnaise, lemon juice, spicy brown mustard, regular mustard, crushed garlic, salt and pepper; blend until smooth.  Stir in cooked mushrooms and half of the Monterey Jack cheese.  

Spread Dressing with mushrooms over top of the chicken breasts and sprinkle with the remaining Monterey Jack cheese.  Bake 25 minutes, or until chicken is white throughout or 165°F (74°C) using a meat thermometer.  Sprinkle with fresh parsley or diced green onions. Serve.  

Yield:  8 servings

1 serving

347.6 calories

22.0 g protein

27.4 g fat

0.8 g fiber

3.0 g net carbs 

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