Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 2 cups cremini or white mushrooms, sliced
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 teaspoon dried thyme
- Salt and freshly ground black pepper, to taste
- Optional substitution: For dairy-free, use coconut cream instead of heavy cream, and nutritional yeast in place of cheeses.
- Optional substitution: Use turkey breasts or thighs if preferred.
Instructions
- Preheat your oven to 375°F (190°C). This is the perfect temperature to slowly bake the chicken, allowing it to remain juicy and tender.
- Season the chicken breasts generously with salt, pepper, and dried thyme. I always remind myself of Mama Lou’s advice here: “Don’t be shy with your seasoning—it’s the soul of the dish.”
- Heat the olive oil and butter together in a large skillet over medium heat. Once shimmering, add the chicken breasts and sear them for about 3-4 minutes on each side, until golden brown but not fully cooked through. Remove from the skillet and set aside.
- In the same skillet, add the sliced mushrooms and sauté for 5-7 minutes until they release their juices and start to brown. This step fills the kitchen with such a cozy aroma—I remember Ouma and I stealing tastes from the pan while waiting for the mushrooms to caramelize.
- Add the minced garlic to the mushrooms and cook for another minute until fragrant. Be careful not to burn the garlic—it should smell sweet and inviting.
- Pour in the heavy cream and stir well, scraping any browned bits from the bottom of the pan. Allow the cream to simmer gently for 3-4 minutes until it thickens slightly.
- Remove the skillet from heat and stir in the Parmesan cheese and half of the mozzarella cheese. This creamy mixture will coat the chicken beautifully and bring everything together.
- Place the seared chicken breasts in a casserole dish and pour the mushroom and garlic cream sauce evenly over them.
- Sprinkle the remaining mozzarella cheese on top, then cover the dish with foil.
- Bake for 20 minutes covered, then remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.
- Remove from the oven and let it rest for 5 minutes before serving. Sprinkle with fresh parsley for a burst of color and freshness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
