Prep Time: 10 mins | Cook Time: 25 mins | Total Time: 35 mins | Yield: 4 Servings
My only advice to you for this dish is to be very generous with the amount of cheese that you are going to add. Yes, just do it and thank me later! This Cheesy Baked Chicken with Mushrooms will be the best thing you will ever have today. Enjoy!
Ingredients:
2 tbsp olive oil, divided
1 tbsp butter, divided
FOR THE MUSHROOMS:
1 large yellow onion, sliced
8 oz. sliced mushrooms
salt and fresh ground pepper, to taste
3 cloves garlic, minced
FOR THE CHICKEN BREASTS:
½ c low sodium chicken broth
4 oz. shredded part-skim mozzarella cheese
½ tsp garlic powder
½ tsp smoked or sweet paprika
4 (1 lb. total) boneless, skinless chicken breasts, pounded down to a ¼-inch thickness
salt and fresh ground pepper, to taste
chopped fresh parsley, for garnish
1 tsp Italian Seasoning
Directions:
Prepare the oven and preheat to 190 degrees C or 375 degrees F.
Grease a 9×13-inch baking dish.
Place a large skillet on the stove and turn the heat to medium-high.
Add ½ tbsp of butter and allow it to melt.
Add ½ tbsp of olive oil and allow it to become hot.
Add the onions and mushrooms, then sauté until soft. Sprinkle salt and pepper to season.
Add the garlic and sauté for about a minute or until aromatic.
Transfer about ½ of the sauteed ingredients into the baking dish and spread it evenly. Reserve the other half for later use.
Add the remaining oil and butter into the same skillet.
Season the chicken breasts with garlic powder, Italian seasoning, salt, pepper, and paprika. Make sure to coat each well.
Put the chicken breasts into the skillet and cook each side for about 2 minutes or until they turn golden brown.
Remove from the skillet and transfer them over the cooked veggies.
In the same skillet, add the chicken broth and scrape the bottom to get the browned bits. Allow the mixture to boil for about 4 minutes.
Spread the reserved sauteed veggies over the chicken breasts.
Pour the sauce on top of everything.
Place the baking dish inside the preheated oven and bake for about 15 minutes or until done.
Remove from the oven and cool completely at room temperature.
Sprinkle freshly chopped parsley on top.
Serve warm and enjoy!
Notes:
Place any leftovers in an airtight container, then place them inside the fridge. They can last up to 3 days.
Garnish with your preferred herbs.
Nutrition Facts:
Calories 323 | Calories from Fat 153 | Fat 17g26% | Saturated Fat 6g30% | Cholesterol 98mg33% | Sodium 345mg14% | Potassium 698mg20% | Carbohydrates 7g2% | Fiber 1g4% | Sugar 2g2% | Protein 33g66% | Vitamin A 380IU8% | Vitamin C 5.3mg6% | Calcium 246mg25% | Iron 1.1mg6%
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