🍗 Ingredients
For the Chicken:
4 boneless, skinless chicken breasts
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon paprika
Salt and black pepper, to taste
1 cup sliced mushrooms (optional but authentic)
1 small onion, thinly sliced
½ cup chicken broth (or water)
For the Topping:
1 cup shredded Monterey Jack cheese (or mozzarella)
½ cup cooked, crumbled bacon (optional)
Fresh parsley, chopped (for garnish)
👩🍳 Instructions
- Prep the Chicken:
Pat the chicken breasts dry and season both sides with garlic powder, paprika, salt, and pepper. - Sear the Chicken:
Heat olive oil in a large skillet over medium heat.
Add the chicken and cook for 5–6 minutes per side, or until golden brown and fully cooked (internal temp 165°F / 74°C).
Remove the chicken and set aside. - Sauté Onions & Mushrooms:
In the same skillet, add the sliced onions and mushrooms.
Cook for 4–5 minutes until tender and lightly browned.
Add chicken broth and simmer for 2–3 minutes to deglaze the pan (scrape up those flavorful bits). - Smother the Chicken:
Return the chicken breasts to the skillet.
Spoon the onion–mushroom mixture over each piece, sprinkle with cheese and bacon.
Cover the skillet and cook on low heat for 2–3 minutes, or until the cheese is melted and bubbly. - Serve:
Garnish with fresh parsley and serve hot with mashed potatoes, buttered corn, or Texas toast.
💡 Tips
Marinate the chicken for 30 minutes in olive oil, garlic, and a splash of Worcestershire sauce for extra flavor.
You can bake instead: assemble everything in a baking dish and bake at 375°F (190°C) for 15–20 minutes.