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 cheeses like mozzarella and cheddar)
– 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)
Preparation
Preheat the Oven:
– Preheat your oven to 375°F (190°C).
Prepare the Chicken:
– Season the chicken breasts with salt and pepper on both sides.
– Heat olive oil in a large skillet over medium-high heat. Sear the chicken breasts for about 2-3 minutes on each side until golden brown. (They don’t need to be fully cooked, as they will finish cooking in the oven.)
– Place the seared chicken breasts on a baking sheet lined with parchment paper.
Cook the Mushrooms:
– In the same skillet, add thebutter. Once melted, add the sliced mushrooms and onions. Cook until the mushrooms are browned and the onions are soft, about 5-7 minutes.
– Add the minced garlic and cook for another minute until fragrant.
– (Optional) Pour in the chicken broth or white wine to deglaze the pan, scraping up any browned bits from the bottom. Let it simmer until the liquid reduces by half.
– Season with salt and pepper to taste.
Assemble the Dish:
– Spoon the mushroom and onion mixture over each chicken breast.
– Generously sprinkle the grated cheese over the top of the mushrooms.
Bake the Chicken:
– Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and the cheese is melted and bubbly.
– If you want a more golden top, you can broil the chicken for the last 2-3 minutes of cooking.
Serve:
– Garnish with freshly chopped parsley and serve the chicken hot, alongside a side of vegetables, rice, or a salad.