Ingredients:
- 4 boneless, skinless chicken breasts
- 2 tbsp olive oil
- Salt and pepper, to taste
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- ½ tsp dried thyme
- ½ cup heavy cream
- ½ cup shredded mozzarella cheese
- ¼ cup grated parmesan cheese
- 2 tbsp chopped fresh parsley
Instructions:
- Prepare the Chicken:
- Preheat your oven to 375°F (190°C).
- Season the chicken breasts with salt, pepper, garlic powder, onion powder, smoked paprika, and dried thyme.
- Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat.
- Cook the Chicken:
- Add the chicken breasts to the skillet and cook for 5-6 minutes on each side until golden brown and nearly cooked through.
- Remove the chicken from the skillet and set aside.
- Make the Cream Sauce:
- In the same skillet, add the heavy cream, stirring to combine with any leftover bits of seasoning from the chicken.
- Bring the cream to a simmer and cook for 3-4 minutes, allowing it to thicken slightly.
- Stir in the mozzarella and parmesan cheese, letting it melt into the sauce.
- Combine Chicken and Sauce:
- Place the chicken breasts back into the skillet, spooning some of the sauce over each piece.
- Transfer the skillet to the oven and bake for 10-12 minutes or until the chicken is fully cooked (internal temperature should reach 165°F or 75°C).
- Garnish and Serve:
- Once the chicken is cooked through, remove it from the oven.
- Sprinkle with freshly chopped parsley before serving.
