Ingredients
Gathering your ingredients is like setting the stage for a culinary masterpiece. Here’s what you’ll need:
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 cups sliced mushrooms (button or cremini work beautifully)
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
If you’re out of fresh mushrooms, canned ones can be a handy substitute. And for those who prefer a dairy-free option, coconut cream and nutritional yeast can replace the cream and cheese.
Instructions
Ready to bring this dish to life? Follow these steps:
- Preheat your oven to 375°F.
- In a large skillet over medium heat, warm the olive oil. Add the chicken pieces, seasoning with salt and pepper, and cook until browned and cooked through, about 6-8 minutes.
- Remove the chicken from the skillet and set aside. In the same skillet, add the mushrooms and garlic. Sauté until the mushrooms are golden and the garlic is fragrant, approximately 5 minutes.
- Pour in the heavy cream and stir in the thyme. Let the mixture simmer for a few minutes until slightly thickened.
- Return the chicken to the skillet, ensuring it’s well-coated with the creamy mushroom sauce.
- Transfer the mixture to a casserole dish. Top with mozzarella and Parmesan cheeses.
- Bake in the preheated oven for 20 minutes, or until the cheese is bubbly and golden brown.
- Garnish with fresh parsley before serving, if desired.
One tip from my kitchen to yours: always taste as you go. Adjust the seasoning to your preference, just like my abuela taught me all those years ago.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International