Description
This cheesy chicken and mushroom bake is the ultimate one-pan wonder – ready in 30 minutes, oozing with melty goodness, and guaranteed to become your new weeknight obsession.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 2 pounds)
- 2 tablespoons olive oil
- 2 teaspoons Italian seasoning
- 1 teaspoon garlic powder
- Salt and freshly ground black pepper, to taste
- 8 ounces cremini mushrooms, sliced (about 3 cups)
- 1 medium onion, thinly sliced
- 3 cloves garlic, minced
- 1/2 cup chicken broth
- 1 tablespoon Dijon mustard
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 375°F (190°C). Pat chicken breasts dry, pound to even thickness, and season with salt, pepper, garlic powder, and half the Italian seasoning.
- Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat. Sear chicken for 4-5 minutes per side until golden. Remove to a plate.
- Add remaining oil to the skillet. Add mushrooms and cook without stirring for 2-3 minutes, then stir and cook 2-3 minutes more until browned.
- Add onions and cook for 3-4 minutes until softened. Add garlic and remaining Italian seasoning, cooking for 30 seconds until fragrant.
- Pour in chicken broth and Dijon mustard, stirring to combine and scraping up browned bits. Simmer for 2-3 minutes until slightly reduced.
- Return chicken to the skillet, nestling it into the mushroom mixture. Spoon some sauce over the chicken.
- Sprinkle mozzarella and Parmesan cheeses evenly over everything. Bake for 15-20 minutes until chicken reaches 165°F (74°C) and cheese is golden.
- Remove from oven, let rest 5-7 minutes, then garnish with parsley before serving.