Chicken with Mushrooms and Provolone
Elevate your weeknight dinner with this irresistible Chicken with Mushrooms and Provolone recipe—a deliciously savory dish that's both comforting and elegant. Tender, golden-seared chicken breasts are nestled in a rich and aromatic mushroom-garlic sauce, then crowned with slices of creamy provolone cheese that melt to perfection in the oven. This one-skillet recipe is not only a breeze to prepare with just 10 minutes of prep time but also delivers gourmet-level flavors in under 30 minutes! Perfectly paired with a side of roasted veggies, mashed potatoes, or crusty bread, this dish is versatile and satisfying. Garnished with fresh parsley for a burst of color, it's a surefire way to impress at the dinner table.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 2 cups Mushrooms (button or cremini), sliced
- 2 cloves Garlic cloves, minced
- 1 cup Chicken broth
- 4 slices Provolone cheese slices
- 2 tablespoons Fresh parsley, chopped (optional for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Season the chicken breasts on both sides with salt and black pepper.
In a large oven-safe skillet, heat the olive oil over medium heat.
Add the chicken breasts to the skillet and sear for 4-5 minutes per side, until golden brown. Remove the chicken from the skillet and set them aside.
In the same skillet, reduce the heat to medium-low and add the butter. Once melted, add the sliced mushrooms and cook for 5-6 minutes, stirring occasionally, until the mushrooms are tender and any liquid has evaporated.
Add the minced garlic to the skillet and sauté for an additional 1-2 minutes, until fragrant.
Pour in the chicken broth and stir to deglaze the skillet, scraping up any browned bits from the bottom of the pan. Let the mixture simmer for 2-3 minutes to reduce slightly.
Return the chicken breasts to the skillet, nestling them into the mushroom mixture.
Top each chicken breast with a slice of provolone cheese.
Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C) and the cheese is melted and bubbly.
Remove the skillet from the oven and let the chicken rest for 3-5 minutes before serving.
Sprinkle with chopped fresh parsley for garnish, if desired, and serve hot.
Nutrition Facts
Calories |
1993 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.6 g | 130% | |
| Saturated Fat | 39.3 g | 196% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 714 mg | 238% | |
| Sodium | 4290 mg | 186% | |
| Total Carbohydrate | 14.1 g | 5% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 3.9 g | ||
| Protein | 252.9 g | 506% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 944 mg | 73% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 2625 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
