Ingredients:
1 teaspoon paprika
2 tablespoons olive oil
1 cup mushrooms, sliced
4 boneless, skinless chicken breasts
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1 small onion, thinly sliced
2 tablespoons butter
1/2 cup chicken broth
1 tablespoon Worcestershire sauce
1 cup shredded Monterey Jack cheese
1 cup shredded cheddar cheese
1/4 cup cooked and crumbled bacon (optional)
Fresh parsley for garnish
Directions:
Season chicken breasts with salt, pepper, garlic powder, and paprika.
Heat olive oil in a large skillet over medium heat. Cook chicken for 6-7 minutes per side until golden brown and cooked through (internal temperature should be 165°F/75°C). Remove from skillet and set aside.
In the same skillet, melt butter and sauté mushrooms and onions until softened, about 5 minutes.
Add chicken broth and Worcestershire sauce, stirring to deglaze the pan. Let simmer for 2-3 minutes until slightly reduced.
Return chicken to the skillet, spooning the mushroom and onion mixture over the top.
Sprinkle shredded Monterey Jack and cheddar cheese over each piece of chicken. Cover skillet with a lid and let the cheese melt for 2-3 minutes.
Top with crumbled bacon (if using) and fresh parsley. Serve warm with mashed potatoes, rice, or steamed veggies.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 450 kcal | Servings: 4
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