Ingredients:
4 boneless, skinless chicken breasts8 oz (225 g) mushrooms, sliced1 can (10.5 oz / 298 g) cream of mushroom soup1 cup (240 ml) heavy cream or chicken broth1 cup (100 g) shredded mozzarella cheese½ cup (50 g) grated Parmesan cheese3 cloves garlic, minced1 small onion, finely chopped2 tablespoons olive oil1 teaspoon paprika1 teaspoon Italian seasoning½ teaspoon black pepperSalt, to taste1 tablespoon butter
Instructions:
1. Preheat the oven: Heat the oven to 375°F (190°C). Lightly grease a baking dish with butter or cooking spray.2. Season the chicken: Pat the chicken breasts dry. Season both sides with salt, black pepper, paprika, and Italian seasoning.3. Sauté the mushrooms: Heat olive oil in a skillet over medium heat. Add the onion and garlic and cook for 2 minutes. Add the sliced mushrooms and cook for 5 minutes until softened.4. Prepare the creamy sauce: In a bowl, combine the cream of mushroom soup and heavy cream or chicken broth. Stir until smooth, then mix in the sautéed mushrooms.
5. Assemble the dish: Arrange the chicken breasts in the prepared baking dish. Pour the creamy mushroom sauce evenly over the chicken.6. Add the cheese: Sprinkle mozzarella and Parmesan over the top.7. Bake: Bake uncovered for 30–45 minutes, depending on the thickness of the chicken, until the chicken reaches an internal temperature of 165°F (74°C) and the sauce is bubbling.8. Brown the top: For a golden finish, broil for 2–3 minutes, watching carefully to prevent burning.9. Rest and serve: Let the chicken rest for 5 minutes before serving. Spoon the creamy mushroom sauce over each piece.Serving suggestionsServe with mashed potatoes, steamed rice, buttered noodles, or roasted vegetables.