Instructions
1. Sear the Chicken:
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Preheat oven to 375°F (190°C).
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Season chicken breasts evenly with garlic powder, onion powder, salt, and pepper.
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Heat olive oil in an oven-safe skillet over medium-high heat. Sear chicken for 4–5 minutes per side until golden brown. Transfer to a plate and set aside.
2. Make the Garlic Mushroom Sauce:
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In the same skillet, melt butter over medium heat.
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Add minced garlic and sauté for 30 seconds until fragrant.
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Stir in mushrooms and cook until softened (3–4 minutes).
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Pour in chicken broth and heavy cream, then season with thyme, salt, and pepper.
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Simmer for 4–5 minutes, stirring occasionally, until the sauce thickens slightly.
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3. Assemble & Bake:
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Return the seared chicken to the skillet, nestling it into the sauce.
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Sprinkle mozzarella and Parmesan evenly over the chicken.
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Transfer the skillet to the oven and bake for 15–20 minutes, or until the chicken reaches 165°F (74°C) and the cheese is bubbly and golden.
4. Serve & Enjoy:
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Garnish with fresh parsley.
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Serve hot with mashed potatoes, rice, or roasted vegetables for a complete meal.
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Chef’s Tips:
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For extra richness, deglaze the pan with 2 tbsp white wine before adding the broth.
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Don’t overcook the chicken—searing locks in juices, and baking finishes it gently.
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Make it low-carb by serving with cauliflower mash or zucchini noodles.
Creamy, cheesy, and packed with garlicky goodness—this dish is pure comfort in every bite!
Thanks for your SHARES!
This recipe is even better than the restaurant version, my hubby loves it
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