This easy baked chicken breast recipe is a simple, comforting dinner with juicy chicken baked over tender potatoes and mushrooms. Everything cooks together in one dish, then gets a golden, cheesy topping for an easy oven dinner the whole family can enjoy.

Easy baked chicken breast with a deeply golden cheese topping, mushrooms, and tender potatoes baked underneath.

The chicken stays juicy while the potatoes soften underneath and soak up the savory juices as everything bakes. I like finishing it with a simple mozzarella and cheddar topping, which turns golden in the oven and makes this easy chicken breast dinner feel a little more special without adding much extra work.

Why This Recipe Works

This baked chicken breast is simple, but the way everything cooks together makes it especially flavorful. The chicken sits right over the potatoes and mushrooms, so the juices from the chicken and the soy sauce mixture season the vegetables as they bake.

The shallow cuts in the chicken help the soy sauce mixture coat the breasts more evenly, while the sour cream helps create a smooth coating and keeps the chicken tender as it bakes. Adding the egg and cheese mixture near the end gives the top time to turn golden without overbaking the cheese.

A thick slice of tender baked chicken breast lifted on a fork, showing the juicy center beneath the golden cheese topping.

If you’re looking for more cozy chicken dinners, browse my Chicken Recipes collection, or try this comforting Smothered Chicken with Mushroom Gravy and my hearty Chicken Potato Soup with Bacon and Cheddar.

Quick Look at the Ingredients

You only need a handful of simple ingredients for this baked chicken breast dinner. Boneless skinless chicken breasts bake over thinly sliced potatoes and mushrooms, while a quick soy sauce and sour cream mixture adds plenty of savory flavor without making the recipe complicated.

Chicken breasts: Use boneless, skinless chicken breasts and make a few shallow cuts across the top so the sauce coats them well.
Potatoes: Slice them fairly thin so they become tender while the chicken bakes.
Mushrooms: They soften underneath the chicken and soak up the savory juices from the pan.
Soy sauce and sour cream: This simple mixture coats the chicken and gives it a savory, lightly creamy flavor.
Salt and black pepper: A small amount is enough since the soy sauce already adds saltiness.
Mozzarella and cheddar: The combination melts well and creates a golden topping during the final part of baking.
Egg: Mixed with the shredded cheese to help create a soft, lightly set topping.
Olive oil: Just enough to lightly grease the baking dish.

How to Make Baked Chicken Breast

This recipe comes together in one baking dish with just a few simple steps.

Prepare the chicken. Make a few shallow cuts across the top of each chicken breast and set aside.

Two boneless chicken breasts with shallow crosshatch cuts, ready for the savory soy and sour cream sauce.

Layer the vegetables. Lightly grease a baking dish with olive oil. Arrange the sliced potatoes in the bottom, then spread the sliced mushrooms over the top.

Thin potato slices layered in the baking dish and topped with plenty of fresh sliced mushrooms.

Make the sauce. Stir together the soy sauce, sour cream, salt, and black pepper until smooth. Add the chicken breasts and turn them in the mixture until well coated.

Soy sauce and sour cream seasoned with salt and black pepper, then whisked into a smooth, creamy sauce for the chicken.

Bake. Place the coated chicken breasts over the potatoes and mushrooms. Bake in a preheated 350°F (180°C) oven for 40 minutes.

Chicken breasts coated in the creamy soy sauce mixture, then nestled over the potatoes and mushrooms in the baking dish.

Add the topping. Mix the shredded mozzarella and cheddar with the egg. Remove the baking dish from the oven and spread the cheese mixture over the chicken.

Mozzarella and cheddar mixed with an egg, then spooned over the baked chicken for a rich, golden finish.

Finish baking. Return the dish to the oven and bake for another 20 minutes, until the chicken is cooked through, the potatoes are tender, and the cheese topping is golden.

Easy baked chicken breast with golden melted cheese, tender potatoes, and mushrooms served on a plate.

Pro Tips

Slice the potatoes thinly. Thin, even slices help the potatoes become tender and cook through in the same time as the chicken.
Don’t make the cuts too deep. A few shallow cuts are enough to help the sauce coat the chicken without cutting all the way through.
Coat the chicken well. Turn the breasts in the sour cream and soy sauce mixture so the surface is evenly covered before baking.
Add the cheese near the end. Baking the chicken first gives the potatoes time to soften, while adding the cheese mixture later keeps the topping from getting too dark.
Let it rest before slicing. Give the baked chicken breast a few minutes to rest so the juices can settle and the meat stays tender when sliced.

Variations and Substitutions

Use a different cheese blend. Mozzarella and cheddar work well together, but Monterey Jack, Gouda, or another good melting cheese can also be used.
Swap the mushrooms. Cremini mushrooms or white button mushrooms both work well and become tender as they bake underneath the chicken.
Use low-sodium soy sauce. This is a good option if you want a little more control over the saltiness of the finished dish.
Add a little garlic. A small amount of minced garlic can be stirred into the sour cream and soy sauce mixture for extra savory flavor.

What to Serve with Baked Chicken Breast

Since the chicken already bakes with potatoes and mushrooms, this recipe makes a pretty complete dinner on its own. I usually keep the sides simple and add something fresh or green to balance the rich, savory flavors.

A crisp green salad with a light vinaigrette
Steamed broccoli or green beans
Roasted asparagus
A simple cucumber and tomato salad
Warm bread for soaking up the juices from the baking dish

Storage and Reheating

Refrigerator: Store leftover chicken, potatoes, and mushrooms in an airtight container in the refrigerator for up to 3 days.

Reheating: Reheat individual portions in the microwave, or warm them covered in the oven until heated through. Covering the dish helps keep the chicken from drying out while it reheats.

Freezing: I prefer this recipe fresh or refrigerated rather than frozen, since the potatoes and sour cream-based coating can change in texture after thawing.

Frequently Asked Questions

How do I know when the chicken breast is done?
The chicken is ready when the thickest part reaches an internal temperature of 165°F (74°C). Cooking time can vary slightly depending on the thickness of the chicken breasts.

Why should the potatoes be sliced thinly?
Thin slices cook more evenly and have enough time to become tender underneath the chicken. If the slices are too thick, they may still be firm when the chicken is finished.

Can I use only mozzarella or only cheddar?
Yes. I use a mozzarella and cheddar blend because it gives the topping a nice balance of melt and flavor, but either cheese can be used on its own.

Do I need to cover the baking dish?
No. I bake this chicken uncovered so the top can develop some color, especially after the cheese mixture is added for the final part of baking.

Final Thoughts

This easy baked chicken breast is the kind of simple dinner that works well when you want everything cooked together with minimal prep. The chicken stays tender, the potatoes and mushrooms become flavorful underneath, and the melted cheese topping brings the whole dish together.