Creamy Mushroom Chicken Bake

Ingredients

• 4 boneless, skinless chicken breasts (about 1.5 lbs)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon olive oil
• 8 ounces fresh mushrooms, sliced
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 cup chicken broth
• 1 cup heavy cream
• 1 teaspoon dried thyme
• 1 teaspoon garlic powder (optional)
• 1/2 teaspoon paprika
• 1/4 cup grated Parmesan cheese
• Fresh parsley, chopped (for garnish)

Instructions

1. Preheat your oven to 375°F (190°C).
2. Pat the chicken breasts dry and season both sides with salt and black pepper.
3. In a large oven-safe skillet, heat olive oil over medium-high heat. Add the chicken breasts and sear for about 4-5 minutes on each side until golden brown. Remove chicken from skillet.
4. In the same skillet, add diced onion and sliced mushrooms. Sauté for about 5-7 minutes until onions are translucent and mushrooms are browned. Add minced garlic and cook for an additional 1-2 minutes.
5. Pour chicken broth into the skillet, scraping the bottom to deglaze. Bring to a simmer, then stir in heavy cream, thyme, garlic powder, and paprika. Cook for 3-4 minutes until the sauce begins to thicken.
6. Stir in Parmesan cheese until melted. Return seared chicken to the skillet, spooning some sauce over it.
7. Transfer the skillet to the preheated oven. Bake for 25-30 minutes until chicken is cooked through and sauce is bubbling.
8. Let rest for a few minutes, garnish with chopped parsley, and serve.

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