Ingredients

4 boneless skinless chicken breasts (about 1.5 lbs), pounded to even thickness

1 tsp salt, plus more to taste

½ tsp black pepper

½ tsp garlic powder

½ tsp smoked paprika

2 tbsp olive oil

2 tbsp unsalted butter

8 oz cremini mushrooms, sliced

1 small yellow onion, diced

3 garlic cloves, minced

2 tbsp all-purpose flour

1 cup chicken broth

½ cup heavy cream

½ cup grated Parmesan cheese

1 tsp dried thyme

1 cup shredded mozzarella cheese

Fresh chopped parsley, for garnish

Instructions

Step 1: Preheat your oven to 375°F. Season the chicken breasts evenly with salt, pepper, garlic powder, and smoked paprika. Heat the olive oil in an oven-safe skillet over medium-high heat. Sear the chicken for about 3-4 minutes on each side until golden brown, then remove from the skillet and set aside on a plate.

Step 2: Reduce the heat to medium. Melt the butter in the same skillet, then add the sliced mushrooms and diced onion. Cook, stirring occasionally, until softened—about 5 minutes. Add the minced garlic and cook for another minute.

Step 3: Sprinkle the all-purpose flour over the vegetables and stir for 1 minute to cook out the raw flour taste. Gradually whisk in the chicken broth and heavy cream, then simmer for 3-4 minutes until the sauce thickens. Remove from heat, then stir in the grated Parmesan cheese and dried thyme. Season with salt and pepper to taste.

Step 4: Nestle the seared chicken breasts back into the skillet with the sauce. Spoon more sauce over the chicken, then sprinkle the shredded mozzarella evenly on top.

Step 5: Bake the skillet in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F. For a golden cheese topping, broil for 1-2 minutes—watch carefully to avoid burning. Let the chicken rest a few minutes before serving.

Step 6: Serve each chicken breast with extra sauce spooned over, and garnish with fresh chopped parsley for a bright finish.

Tips & Variations

For extra flavor, add a splash of white wine to the sauce after cooking the mushrooms and onions.

Swap cremini mushrooms for button or shiitake mushrooms based on availability and preference.

If you prefer a lighter sauce, use half-and-half instead of heavy cream.

Serve over mashed potatoes, rice, or buttered noodles to soak up the creamy sauce.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work well and stay juicy. Adjust cooking time slightly, as thighs may take a bit longer to reach safe internal temperature.

Is this recipe gluten-free?

The recipe uses all-purpose flour which contains gluten. To make it gluten-free, substitute the flour with a gluten-free all-purpose flour blend or cornstarch for thickening the sauce.