Ingredients
Scale
- 4 chicken thighs or breasts
- 8 oz fresh mushrooms, sliced
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 2 tablespoons olive oil or butter
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon chopped parsley (optional)
Instructions
- Season chicken with salt and pepper. Heat olive oil or butter in a skillet over medium-high heat and sear chicken until golden on both sides. Transfer to a baking dish.
- In the same skillet, sauté mushrooms until browned. Add garlic and cook for 1 more minute.
- Pour in chicken broth, scraping the skillet. Add heavy cream and Italian seasoning. Let it simmer and thicken. Stir in half of the Parmesan and a handful of mozzarella until smooth.
- Pour the sauce over the chicken. Top with remaining mozzarella and Parmesan.
- Bake at 375°F (190°C) for 25–30 minutes, or until chicken is cooked through and cheese is golden.
- Garnish with fresh parsley and serve hot.
Notes
- For extra richness, use bone-in thighs with skin-on for more flavor.
- Add spinach or sun-dried tomatoes to the sauce for a variation.
- You can prep the sauce a day ahead—just reheat and pour over before baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baked
- Cuisine: American