CHICKEN MUSHROOM & ZUCCHINI BAKEI

Ingredients:

• 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 medium zucchinis, sliced
• 8 oz mushrooms, sliced
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 cup chicken broth
• 1 cup heavy cream or half-and-half
• 2 tablespoons olive oil
• 2 teaspoons dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the Oven:
   • Preheat your oven to 375°F (190°C).
2. Prepare the Chicken:
   • Season the chicken pieces with salt, pepper, dried thyme, and dried rosemary.
3. Sear the Chicken:
   • In a large oven-safe skillet, heat olive oil over medium-high heat.
   • Add the seasoned chicken pieces and brown on all sides. Remove the chicken from the skillet and set it aside.
4. Sauté Vegetables:
   • In the same skillet, add a bit more olive oil if needed. Sauté the chopped onion until softened.
   • Add the sliced mushrooms and zucchini to the skillet. Cook until the vegetables are tender.
5. Add Garlic and Deglaze:
   • Stir in the minced garlic and cook for about 1 minute until fragrant.
   • Pour in the chicken broth, scraping the bottom of the skillet to deglaze and pick up any flavorful bits.
6. Combine Chicken and Cream:
   • Return the browned chicken pieces to the skillet.
   • Pour in the heavy cream (or half-and-half) and bring the mixture to a simmer.
7. Cheese and Bake:
   • Sprinkle the shredded mozzarella and grated Parmesan over the top of the mixture.
   • Transfer the skillet to the preheated oven and bake for about 20-25 minutes or until the cheese is melted and bubbly, and the chicken is cooked through.
8. Garnish and Serve:
   • Remove from the oven, garnish with chopped fresh parsley, and serve hot.