Ingredients
For the Chicken:
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4 boneless, skinless chicken breasts
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2 tbsp olive oil
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1 tsp garlic powder
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1/2 tsp smoked paprika
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Salt and black pepper, to taste
For the Mushroom & Onion Topping:
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2 tbsp butter
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1 cup mushrooms, sliced
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1 medium onion, thinly sliced
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Salt and pepper, to taste
For the Cheese:
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1 cup shredded mozzarella or Monterey Jack cheese
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Optional: 1/4 cup cheddar for extra flavor
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Optional garnish: chopped parsley or green onions
Instructions
1. Prepare the Chicken
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Pat chicken dry and season both sides with garlic powder, smoked paprika, salt, and pepper.
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Heat olive oil in a large skillet over medium-high heat.
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Cook chicken for 6–7 minutes per side, or until golden brown and internal temp reaches 165°F (74°C). Remove from skillet and set aside.
2. Sauté the Onions & Mushrooms
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In the same skillet, melt butter.
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Add sliced onions and mushrooms.
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Cook, stirring often, until tender and caramelized — about 8–10 minutes. Season with salt and pepper.
3. Smother the Chicken
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Return chicken to the skillet.
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Spoon the onion-mushroom mixture on top of each piece.
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Sprinkle with cheese and cover with a lid or foil.
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Let cook on low for 2–3 minutes until the cheese is melted and gooey.
4. Serve
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Garnish with fresh parsley or green onions if desired.
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Serve with mashed potatoes, rice, or steamed veggies.