Mozzarella Mushroom White Wine Chicken

Mozzarella Mushroom White Wine Chicken

This recipe is a delicious and easy weeknight meal that combines juicy chicken, savory mushrooms, and a creamy white wine sauce.

Ingredients:

• 2 large boneless, skinless chicken breasts (thinned by pounding or cutting lengthwise)
• 1/2 teaspoon garlic powder
• Salt and freshly ground black pepper to taste
• All-purpose flour for dredging
• 1 tablespoon olive oil
• 3 tablespoons butter, divided
• 8 ounces cremini mushrooms, sliced
• 1/2 cup dry white wine
• 1/4 cup chicken broth
• 1 teaspoon dried thyme
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 tablespoon chopped fresh parsley (optional)

Cooking Guide:

1. Preheat your oven to 400°F (200°C).
2. Season the chicken breasts with garlic powder, salt, and pepper. Dredge them lightly in flour.
3. Heat olive oil and 1 tablespoon of butter in a large oven-safe skillet over medium-high heat. Sear the chicken for 2-3 minutes per side, until golden brown. Remove the chicken from the pan and set aside.
4. Add the remaining 2 tablespoons of butter to the pan. Once melted, add the sliced mushrooms and cook for 5-7 minutes, or until softened and browned.
5. Pour in the white wine and scrape up any browned bits from the bottom of the pan. Let the wine simmer for a minute or two, allowing the alcohol to cook off.
6. Stir in the chicken broth and thyme. Bring the sauce to a simmer and cook for 2-3 minutes, or until slightly thickened.
7. Return the chicken breasts to the pan and spoon the sauce over them.
8. Top with mozzarella cheese and parmesan cheese.
9. Place the skillet in the preheated oven and bake for 10-15 minutes, or until the chicken is cooked through and the cheese is melted and bubbly. Broil for an additional 1-2 minutes if you desire a crispier cheese topping.
10. Garnish with fresh parsley (optional) and serve immediately.

Tips:

• You can substitute boneless, skinless chicken thighs for the chicken breasts in this recipe. Just be sure to adjust the cooking time slightly, as thighs take a bit longer to cook through.
• If you don’t have dry white wine, you can substitute chicken broth or water. However, the white wine adds a nice acidity and depth of flavor to the sauce.
• For a richer sauce, you can add a splash of heavy cream along with the chicken broth.
• This dish pairs well with mashed potatoes, rice, or pasta. You can also serve it with roasted vegetables for a complete meal.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through.