Creamy Chicken and Mushroom Bake
Ingredients:
4 boneless, skinless chicken breasts
1 tablespoon olive oil
2 tablespoons butter
2 cups sliced mushrooms cremini or white
3 cloves garlic, minced
1 small onion, finely chopped
1 cups heavy cream
cup chicken broth
cup grated Parmesan cheese
1 teaspoon dried thyme
1 teaspoon Italian seasoning
Salt and pepper to taste
Fresh parsley, chopped for garnish
Directions:
Preheat oven to 375F 190C.
Season chicken breasts with salt, pepper, and a sprinkle of Italian seasoning.
Heat olive oil in a large skillet over medium heat. Sear the chicken breasts for 2-3 minutes on each side until golden they dont need to be cooked through. Transfer to a baking dish.
In the same skillet, melt butter and sauté the onion for 2-3 minutes. Add garlic and mushrooms and cook until mushrooms are golden and reduced.
Pour in the chicken broth and scrape up any bits from the skillet. Stir in the cream, Parmesan cheese, and thyme. Simmer for 3-4 minutes until slightly thickened.
Pour the creamy mushroom sauce over the chicken in the baking dish.
Bake uncovered for 25-30 minutes or until chicken is cooked through and the sauce is bubbling.
Garnish with fresh parsley and serve with rice, pasta, or roasted veggies.
Prep Time: 10 minutes Cooking Time: 35 minutes Total Time: 45 minutes
Kcal: 480 kcal Servings: 4 servings
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