Chicken and Mushroom Recipe
Tender and Juicy Chicken breast cooked with mushrooms, onions, broth, and seasonings. Topped with cheese finished in the oven.
Servings: 4
Ingredients
- 1 lb Chicken breasts cut lengthways for an even thickness
- Kosher salt and fresh ground pepper to taste
- 11/2 tsp garlic powder divided
- 1/2 tsp smoked paprika
- 2 tbsp olive oil divided
- 8 oz mushrooms thickly sliced
- 1 large yellow onion sliced
- 1 tsp Italian seasoning
- 1 cup low sodium chicken broth
- 2 tbsp chopped fresh tarragon or 1 tsp dried tarragon
- 1/2 cup shredded Monterey jack cheese or Mexican blend
Instructions
- Preheat the oven to 375 F.
- Rub the chicken with salt, pepper, half of the garlic powder, and paprika on all sides.
- Preheat a large oven-proof skillet over medium-high heat. Drizzle with 1 tablespoon of oil and sear the chicken until golden on both sides, for around 5 -6 minutes in total. Set aside.
- To the same skillet add the remaining oil. Sauté the mushrooms and onion, stirring frequently, for no more than 3-4 minutes.
- Add in the Italian seasoning, chicken broth, remaining garlic powder, and tarragon, then return the chicken into the sauce.
- Sprinkle with the mozzarella cheese and bake in the preheated oven until chicken is cooked through for 8-10 minutes or until an internal temp reads 165F, and cheese is melted.
Notes
- Use boneless and skinless chicken thighs if you prefer. We would rather use chicken breast because they are leaner and healthier.
- You may add in any other veggies of choice if you do not like mushrooms, swap them with broccoli or zucchini.
- Any cheese that you have handy will work too.
- If you do not have chicken broth, use vegetable broth
Nutrition
Calories: 307kcal | Carbohydrates: 11g | Protein: 32g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 243mg | Potassium: 884mg | Fiber: 2g | Sugar: 3g | Vitamin A: 422IU | Vitamin C: 7mg | Calcium: 175mg | Iron: 3mg