Instructions

1. Sear the Chicken:

• Preheat oven to 375°F (190°C).

• Season chicken breasts evenly with garlic powder, onion powder, salt, and pepper.

• 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:

• In the same skillet, melt butter over medium heat.

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• Add minced garlic and sauté for 30 seconds until fragrant.

• Stir in mushrooms and cook until softened (3–4 minutes).

• Pour in chicken broth and heavy cream, then season with thyme, salt, and pepper.

• Simmer for 4–5 minutes, stirring occasionally, until the sauce thickens slightly.

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3. Assemble & Bake:

• Return the seared chicken to the skillet, nestling it into the sauce.

• Sprinkle mozzarella and Parmesan evenly over the chicken.

• 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:

• Garnish with fresh parsley.

• Serve hot with mashed potatoes, rice, or roasted vegetables for a complete meal.

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Chef’s Tips:

• For extra richness, deglaze the pan with 2 tbsp white wine before adding the broth.

• Don’t overcook the chicken—searing locks in juices, and baking finishes it gently.

• 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!