Ingredients
- Boneless skinless chicken breasts: You want each breast to be roughly the same size for even cooking Try to find fresh not frozen for best texture
- Olive oil: Helps sear the chicken and adds richness Choose a good quality extra virgin olive oil if possible
- Garlic powder: Adds a gentle savory lift Make sure your garlic powder smells fresh
- Paprika: Adds warmth and color Not all paprika is equal Look for a bright red color and a fresh smell
- Salt and pepper: Essential for seasoning Bring out the natural flavor in chicken and veggies Use freshly ground black pepper for a little kick
- Onion, sliced: Caramelizes for sweetness Yellow onions work best for this recipe
- Mushrooms, sliced: Brings an earthy base White or baby bella mushrooms hold up well when sautéed
- Provolone or mozzarella cheese: Melts smoothly on top Provolone is classic but mozzarella works in a pinch
- Butter: For sautéing the veggies and building a richer gravy Use real unsalted butter
- All purpose flour: Thickens the gravy Make sure it’s fresh and lump free
- Chicken broth: Forms the base of the gravy Look for low sodium so you control the salt
Step by Step Instructions
- Season and Sear the Chicken:
- Pat your chicken breasts dry before seasoning both sides with garlic powder paprika salt and pepper. Preheat a large skillet over medium high heat then pour in olive oil. Set the chicken in the skillet and cook on each side for four to five minutes until a golden brown crust forms locking in juices but not fully cooking through. Remove chicken and set aside.
- Sauté Onions and Mushrooms:
- With the chicken out of the skillet melt your butter over medium heat. Add the sliced onions and mushrooms stirring occasionally for eight to ten minutes. Wait for the onions to turn glossy and slightly golden and for the mushrooms to release their moisture. You want everything tender and starting to caramelize.
- Make the Gravy:
- Sprinkle flour evenly over the onions and mushrooms in the skillet making sure everything is coated. Let it cook for a minute to get rid of the raw flour taste. Slowly pour in chicken broth while whisking to avoid lumps. Keep stirring as the mixture simmers gently for about two to three minutes until a velvety gravy forms and thickens.
- Smother and Bake:
- Preheat your oven to three hundred seventy five degrees Fahrenheit or one hundred ninety degrees Celsius. Arrange the seared chicken in a baking dish and spread the onion and mushroom mixture over each breast. Drape a slice of cheese over the top and drizzle with gravy. Cover tightly with foil and bake for twenty to twenty five minutes until the chicken is fully cooked and cheese is bubbly.