2 tablespoons olive oil
1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
Salt and pepper to taste
1 onion, chopped
2 cloves garlic, minced
8 ounces mushrooms, sliced
1 teaspoon dried thyme
1/2 cup chicken broth
1 cup heavy cream
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 tablespoon chopped fresh parsley (optional)
Directions
Preheat your oven to 375°F (190°C).
In a large skillet, heat the olive oil over medium-high heat. Add the chicken pieces, season with salt and pepper, and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the chopped onion and cook until translucent, about 3 minutes. Add the garlic and mushrooms, and cook until the mushrooms are browned and tender, about 5 minutes.
Stir in the dried thyme, chicken broth, and heavy cream. Bring the mixture to a simmer and let it cook for about 5 minutes, allowing the sauce to thicken slightly.
Return the cooked chicken to the skillet and stir to combine. Transfer the mixture to a baking dish.
Sprinkle the mozzarella and Parmesan cheeses evenly over the top.
Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden brown.
Remove from the oven and let it cool for a few minutes before serving. Garnish with fresh parsley if desired.
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Variations & Tips
For a lighter version, you can substitute the heavy cream with half-and-half or a mixture of milk and Greek yogurt. If you’re a fan of spice, add a pinch of red pepper flakes to the sauce for a little kick. You can also swap out the mozzarella for cheddar or Gruyère for a different flavor profile. For a vegetarian version, replace the chicken with a can of drained chickpeas or some cubed tofu.
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