Ingredients
4 (4-oz.) boneless skinless chicken breasts
Kosher salt
Freshly ground black pepper
1 tsp. sweet paprika
1 tsp. garlic powder
3 tbsp. extra-virgin olive oil, divided
2 tbsp. butter
10 oz. small cremini mushrooms, halved or sliced
1 large sweet onion, thinly sliced
1/4 c. dry white wine
1/2 c. low-sodium chicken broth or water
5 sprigs thyme
8 oz. shredded mozzarella
1/4 c. freshly chopped chives
1/4 c. freshly chopped parsley
Preparation
Step 1Preheat oven to 375°. Pat chicken dry with paper towels and place on a small sheet tray. Season with salt, pepper, paprika, and garlic powder. Step 2In a large nonstick skillet over medium-high heat, heat 2 tablespoons oil. Add and sear chicken about 2 minutes per side until golden. Transfer to a 3-quart baking dish. Step 3Return skillet to medium heat, melt butter. Cook mushrooms and onions, stirring frequently until onions are soft and golden, and mushrooms are tender, about 10 minutes. Step 4Add white wine to skillet and scrape to deglaze brown bits from pan with a wooden spoon. Reduce until there is about 2 tablespoons liquid left. Stir in broth and thyme and season with salt and pepper.Step 5Top each chicken breast with mozzarella and sprinkle mushroom mixture all over, creating an even layer. Step 6Bake until chicken is cooked through, and cheese is bubbly, about 20 minutes. Step 7Top with parsley and chives before serving.
Made it? Let us know how it went in the comment section below!
