• INGREDIENTS:
4 boneless, skinless chicken breasts
2 cups sliced mushrooms (button or cremini)
1 medium onion, thinly sliced
2 garlic cloves, minced
1 cup grated cheddar cheese (or a blend of cheddar and mozzarella)
1 tablespoon olive oil
1 tablespoon butter
1/2 cup chicken broth or white wine (optional)
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
• INSTRUCTIONS:
1. Preheat the Oven:
Preheat your oven to 375°F (190°C).
2. Prepare the Chicken:
Season the chicken breasts with salt and pepper on both sides. In a large skillet, heat the olive oil over medium-high heat. Sear the chicken breasts for 2-3 minutes per side, until they achieve a golden brown color. (The chicken will finish cooking in the oven, so it doesn’t need to be fully cooked at this stage.) Transfer the seared chicken breasts to a baking sheet lined with parchment paper.
3. Cook the Mushrooms:
Using the same skillet, melt the butter. Add the sliced mushrooms and onions, cooking until the mushrooms are browned and the onions have softened, approximately 5-7 minutes. Stir in the minced garlic and cook for an additional minute until fragrant. (Optional) Pour in the chicken broth or white wine to deglaze the pan, scraping up any browned bits. Let the mixture simmer until the liquid reduces by half. Season with salt and pepper to taste.
4. Assemble the Dish:
Evenly spoon the mushroom and onion mixture over the chicken breasts. Generously sprinkle the grated cheese over the top.
5. Bake the Chicken:
Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until the chicken is fully cooked and the cheese is melted and bubbly. For a more golden and crispy top, switch to broil mode for the last 2-3 minutes of baking.
6. Serve:
Garnish with freshly chopped parsley. Serve hot with your choice of vegetables, rice,or salad.
