Creamy Baked Chicken and Mushrooms

Indulge in the creamy goodness of this baked chicken and mushroom dish. Tender chicken breasts are smothered in a rich and creamy mushroom sauce, then baked to perfection. The flavors meld together beautifully, resulting in a savory and satisfying meal. This recipe is quick and easy to prepare, making it perfect for weeknight dinners or special occasions. Serve this creamy chicken and mushroom dish with a side of mashed potatoes or crusty bread to soak up every last drop of the delicious sauce. Your taste buds will thank you!

Ingredients

• 4 boneless, skinless chicken breasts
• 8 ounces sliced mushrooms
• 1 small onion, finely diced
• 3 cloves garlic, minced
• 1/2 cup chicken broth
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• 2 tablespoons olive oil

Directions

1. Preheat the oven to 375°F (190°C).
2. Season the chicken breasts with salt and pepper on both sides.
3. Heat olive oil in a large ovenproof skillet over medium-high heat.
4. Add the chicken breasts and cook for 4-5 minutes per side until browned. Remove the chicken from the skillet and set aside.
5. In the same skillet, add the mushrooms, onion, and garlic. Cook for 5 minutes until the mushrooms have released their moisture and started to brown.
6. Pour in the chicken broth, scraping the bottom of the skillet to deglaze and pick up any browned bits.
7. Stir in the heavy cream, Parmesan cheese, dried thyme, and dried rosemary. Bring the mixture to a simmer and cook for 5 minutes until the sauce has thickened slightly.
8. Return the chicken breasts to the skillet, nestling them into the sauce.
9. Transfer the skillet to the preheated oven and bake for 20-25 minutes until the chicken is cooked through and the sauce is bubbling.
10. Remove from the oven and let the chicken rest for a few minutes before serving.
11. Serve the creamy baked chicken and mushrooms with mashed potatoes or crusty bread. Enjoy!

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