Ingredients
– 4 boneless, skinless chicken breasts
– Salt and freshly ground black pepper, to taste
– 2 tablespoons olive oil
– 8 ounces cremini or button mushrooms, sliced
– 1 clove garlic, minced
– 1 cup Caesar dressing
– 1/2 cup sour cream
– 1/4 cup grated Parmesan cheese
– 1/2 teaspoon Worcestershire sauce
– 1 cup shredded mozzarella cheese
– 2 tablespoons chopped fresh parsley, for garnish
Directions
1. Preheat your oven to 375°F (190°C). Season the chicken breasts with salt and pepper.
2. In a large skillet over medium-high heat, add the olive oil and brown the chicken breasts on both sides until golden, about 3-4 minutes per side. Transfer the browned chicken to a baking dish.
3. In the same skillet, add the sliced mushrooms and sauté until they are tender and have released their moisture. Add the minced garlic during the last minute of cooking. Scatter the mushrooms over the chicken in the baking dish.
4. In a bowl, whisk together the Caesar dressing, sour cream, Parmesan cheese, and Worcestershire sauce until well blended. Pour this creamy sauce over the chicken and mushrooms in the baking dish.
5. Sprinkle the shredded mozzarella evenly over the top.
6. Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the sauce is bubbling.
7. Remove from the oven and let it rest for a few minutes before serving. Garnish with the freshly chopped parsley.
Variations & Tips
– For a lighter version, try using Greek yogurt instead of sour cream.
– If you’re a fan of extra heat, add a pinch of red pepper flakes to the sauce mixture.
– You can incorporate spinach or kale into the dish by layering it beneath the chicken for added nutrients.
– Don’t hesitate to make your own Caesar dressing for an even more homemade touch.
– To ensure even cooking, consider pounding your chicken breasts to an even thickness or slicing them horizontally to create thinner fillets.
– Leftovers keep well in the fridge for a couple of days and can be gently reheated in the oven or microwave.
