Ingredients:
- 4 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 2 tablespoons olive oil
- 1 large onion, thinly sliced
- 8 oz mushrooms, sliced
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
- 1 cup shredded mozzarella cheese
- Fresh parsley, chopped (for garnish)
Instructions:
- Prepare the Chicken:
- Season the chicken breasts with salt, pepper, garlic powder, onion powder, and paprika.
- Cook the Chicken:
- In a large skillet, heat olive oil over medium-high heat.
- Add the chicken breasts and cook until golden brown on both sides, about 5-6 minutes per side.
- Remove the chicken from the skillet and set aside.
- Cook the Onions and Mushrooms:
- In the same skillet, add the sliced onions and cook until they start to soften, about 3-4 minutes.
- Add the sliced mushrooms and minced garlic. Cook until the mushrooms are tender, about 5-6 minutes.
- Prepare the Sauce:
- Add the chicken broth to the skillet, scraping up any browned bits from the bottom.
- Stir in the heavy cream, Dijon mustard, and thyme. Let the mixture simmer for a few minutes until it thickens slightly.
- Combine and Cook:
- Return the chicken breasts to the skillet, nestling them into the onions and mushrooms.
- Sprinkle the shredded mozzarella cheese over the top.
- Cover the skillet and let it cook on low heat until the chicken is cooked through and the cheese is melted, about 10-15 minutes.
- Garnish and Serve:
- Garnish with fresh parsley and serve hot.
