Ingredients
– 4 boneless, skinless chicken breasts
– 1 cup sliced mushrooms (button or cremini work great)
– 1 cup heavy cream
– 1 cup chicken broth
– 1 small onion, chopped
– 3 cloves garlic, minced
– 1 cup shredded mozzarella cheese
– 2 tablespoons olive oil
– 1 teaspoon dried thyme
– Salt and pepper to taste
– Fresh parsley for garnish (optional)
Equipment Needed
– A baking dish (9×13 inches works well)
– A skillet for sautéing
– A mixing bowl
– A whisk
– Measuring cups and spoons
Step-by-Step Instructions
To start, preheat your oven to 375°F (190°C). While it’s heating up, I like to prep my chicken breasts by lightly seasoning them with salt, pepper, and dried thyme. Then, in a skillet, I heat up a couple of tablespoons of olive oil over medium-high heat. Once the oil is shimmering, I add the chopped onions and sauté them until they’re translucent. The aroma of the onions cooking is simply heavenly! (See the next page below to continue steps…)