Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup assorted mushrooms (button, cremini, or portobello), sliced
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 tbsp butter or olive oil
- 2 tbsp all-purpose flour
- 1 cup chicken broth or stock
- ½ cup heavy cream or milk
- 1 cup shredded cheese (cheddar, mozzarella, or a blend)
- 1 tsp Worcestershire sauce
- ½ tsp garlic powder
- ½ tsp paprika
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Season chicken breasts with salt, pepper, garlic powder, and paprika.
- Heat a large, oven-safe skillet over medium-high heat. Add olive oil and sear chicken on both sides until golden (about 3-4 minutes per side).
- Remove the skillet from heat. Add sliced mushrooms and diced onions on top of the chicken.
- In a bowl, mix chicken broth, cream of mushroom soup, and Worcestershire sauce. Pour this mixture over the chicken and mushrooms in the skillet.
- Cover the skillet with a lid or foil and bake for 25-30 minutes, until the chicken is fully cooked (internal temperature of 165°F) and the sauce thickens.
- Remove from the oven and let rest for 5 minutes before serving.
Notes
- To make this recipe gluten-free, use a gluten-free flour blend.
- For a dairy-free option, substitute heavy cream with plant-based milk or cream.
- Leftovers can be stored in an airtight container in the fridge for up to 4 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking and Stovetop
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 chicken breast with gravy
- Calories: 350
- Sugar: 3g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 105mg