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!
