Prep Time: 10 mins | Cook Time: 25 mins | Total Time: 35 mins | Servings: 4
This is another amazing chicken recipe with melty cheese and caramelized mushrooms. A pretty easy and quick meal to prep that is ready in a blast! This is also low carb and keto-friendly.
Ingredients
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2 tbsp olive oil, divided
1 tbsp butter, divided
MUSHROOMS:
1 large yellow onion, sliced
8 oz. sliced mushrooms
3 cloves garlic, minced
salt and fresh ground pepper, to taste
CHICKEN BREASTS:
4 oz. shredded part-skim mozzarella cheese
4 (1-lb total) boneless, skinless chicken breasts, pounded down to 1/4” thickness
1/2 tsp smoked or sweet paprika
1/2 tsp garlic powder
1 tsp Italian Seasoning
1/2 c. low sodium chicken broth
chopped fresh parsley, for garnish
salt and fresh ground pepper, to taste
How to make Cheesy Baked Chicken with Mushrooms
Step 1: Prepare the oven. Preheat it to 375 degrees F.
Step 2: Using cooking spray, lightly grease a 9 x 13-inch baking dish and set it aside.
Step 3: Melt half tbsp butter with half tbsp olive oil in a large skillet over medium-high heat. Once the butter has melted, add the sliced mushrooms and onions to the skillet. Season with salt and pepper and cook for about 5 minutes. Add the garlic, stir, and cook for additional 30 seconds until aromatic.
Step 4: To the prepared baking dish, transfer half of the mushroom mixture, setting the rest aside.
Step 5: Place the skillet back to heat, then add the remaining butter and olive oil.
Step 6: Sprinkle the chicken breasts with salt, pepper, garlic powder, paprika, and Italian Seasoning. Now, add the chicken breasts to the skillet once the oil is hot and sear both sides for 2 minutes each or until lightly browned.
Step 7: When done, arrange the chicken breasts on top of the mushrooms in the baking dish.
Step 8: Place the skillet on the stove again and pour in the chicken broth. Scrape the bottom of the skillet to release the browned bits. Bring to a boil and cook further until the liquid has reduced. This takes another 4 to 5 minutes.
Step 9: Add the remaining mushroom mixture over the chicken breasts. Top with cheese and pour on top the prepared chicken broth.
Step 10: Place in the preheated oven and bake for about 15 minutes or until the chicken is completely cooked.
Step 11: Before serving, garnish with some fresh parsley. Enjoy!
Notes:
WW FREESTYLE POINTS: 6
TO STORE THE LEFTOVERS: Place them in an airtight container and store them in the fridge for up to 3 days.
Nutrition Facts:
Amount Per Serving: Calories 323 | Calories from Fat 153 | Fat 17g26% | Saturated Fat 6g30% | Cholesterol 98mg33% | Sodium 345mg14% | Potassium 698mg20% | Carbohydrates 7g2% | Fiber 1g4% | Sugar 2g2% | Protein 33g66% | Vitamin A 380IU8% | Vitamin C 5.3mg6% | Calcium 246mg25% | Iron 1.1mg6%
Ingredients
- 2 tbsp olive oil, divided
- 1 tbsp butter, divided
- MUSHROOMS:
- 1 large yellow onion, sliced
- 8 oz. sliced mushrooms
- 3 cloves garlic, minced
- salt and fresh ground pepper, to taste
- CHICKEN BREASTS:
- 4 oz. shredded part-skim mozzarella cheese
- 4 (1-lb total) boneless, skinless chicken breasts, pounded down to 1/4” thickness
- 1/2 tsp smoked or sweet paprika
- 1/2 tsp garlic powder
- 1 tsp Italian Seasoning
- 1/2 c. low sodium chicken broth
- chopped fresh parsley, for garnish
- salt and fresh ground pepper, to taste
Instructions
Step 1: Prepare the oven. Preheat it to 375 degrees F.
Step 2: Using cooking spray, lightly grease a 9 x 13-inch baking dish and set it aside.
Step 3: Melt half tbsp butter with half tbsp olive oil in a large skillet over medium-high heat. Once the butter has melted, add the sliced mushrooms and onions to the skillet. Season with salt and pepper and cook for about 5 minutes. Add the garlic, stir, and cook for additional 30 seconds until aromatic.
Step 4: To the prepared baking dish, transfer half of the mushroom mixture, setting the rest aside.
Step 5: Place the skillet back to heat, then add the remaining butter and olive oil.
Step 6: Sprinkle the chicken breasts with salt, pepper, garlic powder, paprika, and Italian Seasoning. Now, add the chicken breasts to the skillet once the oil is hot and sear both sides for 2 minutes each or until lightly browned.
Step 7: When done, arrange the chicken breasts on top of the mushrooms in the baking dish.
Step 8: Place the skillet on the stove again and pour in the chicken broth. Scrape the bottom of the skillet to release the browned bits. Bring to a boil and cook further until the liquid has reduced. This takes another 4 to 5 minutes.
Step 9: Add the remaining mushroom mixture over the chicken breasts. Top with cheese and pour on top the prepared chicken broth.
Step 10: Place in the preheated oven and bake for about 15 minutes or until the chicken is completely cooked.
Step 11: Before serving, garnish with some fresh parsley. Enjoy!
Notes
TO STORE THE LEFTOVERS: Place them in an airtight container and store them in the fridge for up to 3 days.
