Ingredients
– 4 boneless, skinless chicken breasts
– 2 cups sliced mushrooms
– 1 medium onion, thinly sliced
– 1 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– 1 cup chicken broth
– 1/2 cup heavy cream
– 2 tablespoons olive oil
– 1 tablespoon butter
– 1 teaspoon garlic powder
– 1/2 teaspoon dried thyme
– Salt and black pepper to taste
– 1 tablespoon chopped fresh parsley (for garnish)
Instructions
1. Preheat your oven to 375°F (190°C). Season the chicken breasts with garlic powder, thyme, salt, and black pepper.
2. In a large skillet, heat olive oil over medium heat. Sear the chicken on both sides until golden brown, about 3 minutes per side. Transfer to a greased baking dish.
3. In the same skillet, melt the butter. Add the onions and mushrooms, sautéing until softened, about 5 minutes.
4. Stir in chicken broth and heavy cream, simmering for 2-3 minutes. Adjust seasoning with salt and pepper.
5. Pour the mushroom and onion mixture over the chicken breasts in the baking dish. Top with mozzarella and Parmesan cheese.
6. Bake for 20-25 minutes, or until the chicken is fully cooked (internal temperature of 165°F/74°C).
7. Garnish with fresh parsley and serve hot.