Elevate Dinner Tonight: Discover the Secret Ingredient to our Chicken and Mushroom Casserole Recipe Revealed!
4 boneless, skinless chicken breasts
Salt and pepper to taste
2 tablespoons olive oil
1 pound (about 450g) mushrooms, sliced
1 small onion, finely chopped
3 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 cup chicken broth
1 cup heavy cream
1/2 cup grated Parmesan cheese
1 cup shredded mozzarella cheese
Fresh parsley, chopped (for garnish)
Preheat your oven to 375°F (190°C).
Season the chicken breasts with salt and pepper on both sides.
In a large oven-safe skillet, heat olive oil over medium-high heat.
Add the chicken breasts and sear for 3-4 minutes on each side, or until browned.
Remove chicken from the skillet and set aside.
In the same skillet, add sliced mushrooms and cook until they release their moisture and become golden brown.
Add chopped onions and garlic, and sauté until softened.
Stir in dried thyme and rosemary, cooking for an additional minute until fragrant.
Deglaze the Pan
Pour in the chicken broth, scraping the bottom of the pan to deglaze and incorporate any flavorful bits.
Let it simmer for a few minutes.
Add Cream and Cheese
Pour in the heavy cream, Parmesan cheese, and half of the shredded mozzarella.
Stir until the cheese is melted and the sauce is smooth.
Return Chicken to Skillet
Return the seared chicken breasts to the skillet, spooning some of the mushroom and cheese mixture over them.
Sprinkle the remaining mozzarella cheese over the top.
Transfer the skillet to the preheated oven and bake for about 20-25 minutes or until the chicken is cooked through.
Garnish and Serve
Remove from the oven, garnish with chopped fresh parsley, and serve hot.
You can serve this casserole over cauliflower rice or steamed vegetables for a low-carb option.
Enjoy your Keto Chicken and Mushroom Casserole! Feel free to customize the recipe by adding other keto-friendly vegetables or herbs to suit your taste.