Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 medium onion, thinly sliced
- 1 cup mushrooms, sliced
- 4 slices provolone cheese (or mozzarella)
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 ½ cups chicken broth
Instructions
- Season chicken breasts with garlic powder, paprika, salt, and pepper on both sides.
- Heat olive oil in a large skillet over medium-high heat. Sear chicken breasts for 4–5 minutes per side until golden brown. Remove and set aside.
- In the same skillet, add butter and sauté onions and mushrooms until softened and fragrant, about 5–7 minutes.
- Sprinkle flour over the vegetables and stir to combine. Gradually add chicken broth, stirring until the mixture thickens into a gravy.
- Preheat oven to 375°F (190°C). Place seared chicken breasts in a baking dish. Spoon mushroom-onion mixture over each breast, then top with a slice of cheese.
- Pour some of the gravy over everything. Cover with foil and bake for 20–25 minutes, or until chicken is fully cooked and cheese is melted and bubbly.
Notes
For extra flavor, marinate chicken in Italian dressing for 30 minutes before cooking. Use Monterey Jack cheese for a more authentic taste. Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main Course
- Cuisine: American
Nutrition
- Calories: 400
- Sugar: 3
- Sodium: 600
- Fat: 20
- Saturated Fat: 8
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 10
- Fiber: 2
- Protein: 40
- Cholesterol: 120