Description
Juicy, grilled chicken breasts topped with sautéed mushrooms, onions, and gooey melted cheese, inspired by the restaurant favorite.
Ingredients
- 2 boneless, skinless chicken breasts (about 1 ½ lbs total)
- ½ cup Italian dressing (for marinating)
- 1 tbsp avocado oil (or another neutral, high-heat oil)
- 1 tbsp butter
- 10 oz cremini mushrooms, sliced
- ½ cup yellow onion, sliced
- 2 tbsp water
- ¼ tsp white pepper
- ¼ tsp black pepper
- ¼ tsp onion powder
- ¼ tsp garlic powder
- ½ tsp salt
- 2 oz Monterey Jack cheese, sliced
Instructions
- Marinate the chicken by poking several holes in the chicken breasts, placing them in a Ziploc bag with the Italian dressing, and refrigerating for at least 30 minutes.
- Preheat the oven to 400°F. Heat oil in a cast-iron skillet over medium-high heat. Sear the chicken for 5-6 minutes on each side until golden brown, then set aside.
- Melt butter in the same skillet and add sliced mushrooms and onions. Sauté for 5-7 minutes until softened.
- Add water to deglaze the pan, scraping up any brown bits.
- Season the veggies with white pepper, black pepper, onion powder, garlic powder, and salt, stirring to combine.
- Return the seared chicken to the skillet, spoon the mushroom-onion mixture on top, and layer with Monterey Jack cheese.
- Bake the dish in the oven for 10 minutes, until the chicken is cooked and the cheese is melted and browned.
Notes
Store leftovers in an airtight container for up to 4 days. Reheat gently to maintain flavor.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American