Ingredients
Scale
- 4 boneless, skinless chicken breasts (680 g)
- 2 cups mushrooms, sliced (150 g)
- 1 cup heavy cream (240 ml)
- 1 cup chicken broth (240 ml)
- 1 cup shredded cheddar cheese (120 g)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 2 tablespoons olive oil (30 ml)
- 1/4 cup fresh parsley, chopped (15 g)
Instructions
- Preheat the oven to 375°F (190°C).
- In a large skillet, heat olive oil over medium heat. Add sliced mushrooms and sauté until they are softened, about 5 minutes.
- Add garlic powder, onion powder, salt, and pepper. Stir to combine.
- Pour in the chicken broth and heavy cream, bringing the mixture to a simmer.
- Place the chicken breasts in a baking dish and pour the creamy mushroom sauce over them.
- Top with shredded cheddar cheese.
- Bake for 20 minutes or until the chicken is cooked through and the cheese is bubbly.
- Garnish with chopped parsley before serving.
Notes
- Serve with rice or pasta to soak up the creamy sauce.
- Feel free to add vegetables like spinach or broccoli for added nutrition.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Oven
- Cuisine: American
- Diet: Low Fat
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sodium: 420 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 18 g
- Cholesterol: 65 mg
Keywords: creamy mushroom chicken bake, weeknight dinner, comfort food