Creamy Chicken and Mushroom Bake

𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬:

4 boneless, skinless chicken breasts
Salt and black pepper, to taste
1 tablespoon olive oil
1 tablespoon butter
8 oz mushrooms, sliced (button or cremini work well)
2 cloves garlic, minced
1/2 teaspoon onion powder
1/2 teaspoon dried thyme (or 1 tsp fresh thyme)
1 cup heavy cream
1/2 cup chicken broth (low sodium)
1/4 cup grated Parmesan cheese
1/2 cup shredded mozzarella cheese
1 tablespoon chopped fresh parsley (optional, for garnish)

𝐃𝐢𝐫𝐞𝐜𝐭𝐢𝐨𝐧𝐬:

Preheat Oven:
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
Season and Sear the Chicken:
Season both sides of the chicken breasts with salt and pepper. Heat olive oil in a skillet over medium-high heat. Sear the chicken breasts for 2–3 minutes per side until golden (they do not need to be fully cooked). Transfer to the prepared baking dish.
Cook the Mushrooms:
In the same skillet, melt butter over medium heat. Add mushrooms and sauté for 4–5 minutes until softened and golden. Stir in garlic, onion powder, and thyme. Cook for 1 minute until fragrant.
Make the Sauce:
Pour in the chicken broth and heavy cream. Stir in the Parmesan cheese and bring to a simmer. Let it cook for 2–3 minutes until slightly thickened. Taste and adjust seasoning as needed.
Assemble and Bake:
Pour the creamy mushroom sauce over the chicken breasts in the baking dish. Sprinkle the mozzarella cheese evenly over the top.
Bake:
Bake uncovered for 25–30 minutes, or until the chicken is fully cooked (internal temperature of 165°F / 74°C) and the sauce is bubbly and golden.
Serve:
Garnish with chopped parsley. Serve warm over rice, mashed potatoes, or buttered noodles for a comforting, creamy dinner.