Life has been happening in our household lately, so I have been looking for easy to make, but tasty meals. And the restrictions of my husband’s diet has been getting me down, so finding a new recipe for chicken has become a little daunting…but I think this recipe hits all the right marks!
Now, I will admit that I did “juge up” this recipe a bit by adding some additional basil and rosemary on top of the chicken before layering the mushrooms and cheese on top. Also, I can’t just sauté Mushrooms with garlic, so I added a little Italian seasoning, about 1/3 teaspoon and a 1/2 teaspoon Worchester sauce after the butter melted down. And, if you are not a fan of Mozzarella cheese, you could definitely use any cheese you prefer…a Monterey Jack or a Sharp Cheddar would absolutely be good choices for this dish.
I hope you choose to try this dish! Happy Cooking!!!
***this recipe is adapted from “Cheesy Chicken and Mushroom Bake” from Diethood.com
RECIPE
INGREDIENTS
• 1 tablespoon butter, divided
• 2 tablespoons olive oil, divided
FOR THE MUSHROOMS
• 8 ounces sliced button mushrooms
• 1 large yellow onion, thinly sliced
• salt and fresh ground black pepper, to taste
• 3 cloves garlic, minced
FOR THE CHICKEN BREASTS
• 4 (1-pound total) boneless, skinless chicken breasts, pounded down to 1/4-inch thickness
• salt and fresh ground black pepper, to taste
• ½ teaspoon garlic powder
• ½ teaspoon smoked or sweet paprika
• 1 teaspoon Italian Seasoning
• 4 ounces shredded part-skim mozzarella cheese
• ½ cup low sodium chicken broth
• chopped fresh parsley, for garnish
INSTRUCTIONS
• Preheat oven to 375˚F.
• Lightly grease a 9×13 baking dish with cooking spray and set aside.
• In a large skillet set over medium-high heat, melt 1/2 tablespoon butter and add 1/2 tablespoon olive oil.
• Add sliced mushrooms and sliced onions to the skillet; season with salt and pepper, and cook for 5 minutes, stirring occasionally.
• Stir in the garlic and cook for 20 seconds or until fragrant.
• Transfer half of the mushrooms mixture to the prepared baking dish; set the rest aside.
• Return skillet to heat and add the rest of the butter and olive oil.
• Season the chicken breasts with salt, pepper, garlic powder, paprika, and Italian Seasoning.
• Add chicken breasts to the hot oil – you may have to do this in batches if skillet isn’t big enough – and cook chicken breasts for 2 minutes per side, or until lightly browned.
• Remove chicken breasts from skillet and arrange over mushrooms in the baking dish.
• Return skillet to the stove; add chicken broth and scrape up the browned bits. Bring mixture to a boil and cook for 4 to 5 minutes, or until liquid is reduced.
• Meanwhile, top the chicken breasts with the rest of the mushrooms mixture, add cheese over the chicken breasts, and finally, pour in the prepared chicken broth.
• Bake uncovered for 15 minutes, or until chicken is cooked through.
• Remove from oven.
• Garnish with fresh parsley.
• Serve.
