Ingredients:
4 boneless, skinless chicken breasts
Salt and black pepper, to taste
1 tablespoon olive oil
1 tablespoon butter
8 oz mushrooms, sliced (button or cremini)
2 cloves garlic, minced
1/2 teaspoon onion powder
1/2 teaspoon dried thyme (or 1 teaspoon fresh thyme)
1 cup heavy cream
1/2 cup low-sodium chicken broth
1/4 cup grated Parmesan cheese
1/2 cup shredded mozzarella cheese
1 tablespoon chopped fresh parsley (optional, for garnish)
Directions:
Preheat Oven
Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
Season and Sear the Chicken
Season the chicken breasts with salt and pepper. Heat olive oil in a skillet over medium-high heat. Sear the chicken for 2–3 minutes on each side until golden. Transfer to the prepared baking dish (they do not need to be fully cooked at this stage).
Cook the Mushrooms
In the same skillet, melt the butter over medium heat. Add the mushrooms and sauté for 4–5 minutes until softened and golden. Stir in the garlic, onion powder, and thyme, and cook for 1 more minute until fragrant.
Make the Sauce
Add the chicken broth and heavy cream to the skillet. Stir in the Parmesan cheese and bring to a simmer. Cook for 2–3 minutes until slightly thickened. Taste and adjust seasoning if needed.
Assemble and Bake
Pour the mushroom cream sauce over the chicken in the baking dish. Sprinkle mozzarella cheese evenly on top.
Bake
Bake uncovered for 25–30 minutes, or until the chicken is cooked through (internal temperature of 165°F / 74°C) and the sauce is bubbly.
Serve
Garnish with chopped parsley, if desired. Serve warm over rice, mashed potatoes, or buttered noodles.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Ingredients:
4 boneless, skinless chicken breasts
Salt and black pepper, to taste
1 tablespoon olive oil
1 tablespoon butter
8 oz mushrooms, sliced (button or cremini)
2 cloves garlic, minced
1/2 teaspoon onion powder
1/2 teaspoon dried thyme (or 1 teaspoon fresh thyme)
1 cup heavy cream
1/2 cup low-sodium chicken broth
1/4 cup grated Parmesan cheese
1/2 cup shredded mozzarella cheese
1 tablespoon chopped fresh parsley (optional, for garnish)
Directions:
Preheat Oven
Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
Season and Sear the Chicken
Season the chicken breasts with salt and pepper. Heat olive oil in a skillet over medium-high heat. Sear the chicken for 2–3 minutes on each side until golden. Transfer to the prepared baking dish (they do not need to be fully cooked at this stage).
Cook the Mushrooms
In the same skillet, melt the butter over medium heat. Add the mushrooms and sauté for 4–5 minutes until softened and golden. Stir in the garlic, onion powder, and thyme, and cook for 1 more minute until fragrant.
Make the Sauce
Add the chicken broth and heavy cream to the skillet. Stir in the Parmesan cheese and bring to a simmer. Cook for 2–3 minutes until slightly thickened. Taste and adjust seasoning if needed.
Assemble and Bake
Pour the mushroom cream sauce over the chicken in the baking dish. Sprinkle mozzarella cheese evenly on top.
Bake
Bake uncovered for 25–30 minutes, or until the chicken is cooked through (internal temperature of 165°F / 74°C) and the sauce is bubbly.
Serve
Garnish with chopped parsley, if desired. Serve warm over rice, mashed potatoes, or buttered noodles.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
