Directions
- 1Season chicken with salt, pepper, and paprika on all sides.
- 2Melt butter in a large skillet over medium heat.
- 3Sear chicken until lightly golden on both sides.
- 4Add minced garlic and sauté for about 1 minute until fragrant.
- 5Add sliced mushrooms and cook until softened.
- 6Pour in heavy cream and chicken broth.
- 7Let the mixture simmer gently.
- 8Stir in Parmesan and a handful of mozzarella until the sauce becomes smooth and creamy.
- 9Transfer the chicken and sauce into a baking dish.
- 10Sprinkle remaining mozzarella over the top.
- 11Bake at 375°F (190°C) for 20–25 minutes until bubbly and golden.
- 12Garnish with freshly chopped parsley and serve with pasta, rice, or mashed potatoes.
Ingredients
- 4 chicken breasts (whole or cut into thick pieces)
- 2 cups heavy cream
- 1 cup chicken broth
- 1.5 cups sliced mushrooms
- 1 cup shredded mozzarella cheese
- 0.5 cup grated Parmesan cheese
- 2 tbsp butter
- 4 cloves minced garlic
- 1 tsp Italian seasoning
- 0.5 tsp paprika
- to taste Salt
- to taste Black pepper
- Fresh parsley, for garnish
Equipment
large skilletbaking dish
Related recipes
Creamy Boursin Orzo Chicken Bake
Italian · Soup
Cabbage and Noodles
Italian · Soup
creamy crescent roll chicken Alfredo bake
Italian · Soup
Marry Me Chicken Noodle Soup
Italian · Soup
Gorgeous Tort Soup
Italian · Soup
Italian Penicillin
Italian · Soup
One-Tray Caramelized Onion & Garlic Pasta
Italian · Soup
Summer Tomato Florentine Soup
Italian · Soup
One Pan Dump Creamy and Spicy Tomato Pasta
Italian · Soup15m
Gnocchi soup
Italian · Soup
Vori Vori de carne
Italian · Soup
chicken alfredo lasagna
Italian · Soup