Description
A rich and comforting one-pan chicken dinner with juicy chicken, savory mushrooms, and a creamy, cheesy sauce baked until bubbly and irresistible.
Ingredients
- 1.5 lb boneless, skinless chicken breasts or thighs
- 1 tbsp olive oil
- 2 tbsp butter
- 8 oz mushrooms, sliced
- 1 small onion, sliced
- 3 cloves garlic, minced
- 1 tsp salt
- 0.5 tsp black pepper
- 1 tsp paprika
- 0.75 tsp dried thyme
- 0.75 cup chicken broth
- 0.75 cup heavy cream or half-and-half
- 1 cup shredded mozzarella cheese
- 0.5 cup shredded cheddar or Monterey Jack cheese
- 2 tbsp fresh parsley, chopped
Instructions
- Preheat the oven to 375°F (190°C).
- Season the chicken on both sides with salt, black pepper, paprika, and dried thyme.
- Heat olive oil and butter in an oven-safe skillet over medium-high heat.
- Sear the chicken on both sides until golden, then remove and set aside.
- In the same skillet, add mushrooms and onion and cook until softened and lightly browned.
- Stir in the garlic and cook until fragrant.
- Pour in the chicken broth and cream, stirring to combine and letting the sauce simmer for 2–3 minutes.
- Return the chicken to the skillet and spoon sauce over the top.
- Sprinkle mozzarella and cheddar evenly over everything.
- Transfer the skillet to the oven and bake for 20–25 minutes, until chicken is cooked through and cheese is melted and bubbly.
- Garnish with fresh parsley and serve warm.
Notes
- Cremini or shiitake mushrooms add deeper flavor.
- Add spinach during the last few minutes for extra greens.
- Use provolone or Gruyère for a different cheese profile.
- Spoon extra sauce over leftovers when reheating to keep chicken moist.
Nutrition
- Serving Size: 1 portion
- Calories: 540
- Sugar: 4g
- Sodium: 780mg
- Fat: 34g
- Saturated Fat: 16g
- Unsaturated Fat: 16g
- Trans Fat: 0.5g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 44g
- Cholesterol: 165mg
