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Cheesy Baked Chicken Breasts



Ingredients
1 tablespoon butter, divided
2 tablespoons olive oil, divided

FOR THE MUSHROOMS
8 ounces sliced mushrooms
1 large yellow onion, sliced
salt and fresh ground pepper, to taste
3 cloves garlic, minced
FOR THE CHICKEN BREASTS
4 (1-pound total) boneless, skinless chicken breasts, pounded down to 1/4-inch thickness
salt and fresh ground pepper, to taste
1/2 teaspoon garlic powder
1/2 teaspoon smoked or sweet paprika
1 teaspoon Italian Seasoning
4 ounces shredded part skim mozzarella cheese
1/2 cup low sodium chicken broth
chopped fresh parsley, for garnish


Instructions

  • Preheat oven to 375F.
  • Lightly grease a 9x13 baking dish with cooking spray and set aside.
  • In a large skillet over medium-high heat, melt 1/2 tablespoon butter and add 1/2 tablespoon olive oil.
  • Add sliced mushrooms and sliced onions to the skillet; season with salt and pepper, and cook for 5 minutes.
  • Stir in the garlic and cook for 30 more seconds, or until fragrant.
  • Transfer half of the mushrooms mixture to the prepared baking dish; set the rest aside for later.
  • Return skillet to heat and add the rest of the butter and olive oil.
  • Season the chicken breasts with salt, pepper, garlic powder, paprika, and Italian Seasoning.
  • Add chicken breasts to the hot oil - you may have to do this in batches if skillet isn't big enough - and cook chicken breasts for 2 minutes per side, or until lightly browned.
  • Remove chicken breasts from skillet and arrange over mushrooms in the baking dish.
  • Return skillet to the stove; add chicken broth and scrape up the browned bits. Bring mixture to a boil and cook for 4 to 5 minutes, or until liquid is reduced.
  • Top chicken breasts with the rest of the mushrooms mixture, add cheese over the chicken breasts, and pour in the prepared chicken broth.
  • Bake uncovered for 15 minutes, or until chicken is cooked through.
  • Remove from oven.
  • Garnish with fresh parsley.
  • Serve.
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