Post by Loupy on Apr 9, 2019 21:56:42 GMT -7
Easy Cheesy Baked Chicken Breasts with Mushrooms
From: Katerina @ diethood.com/baked-chicken-mushrooms/
An easy recipe for baked chicken breasts covered in melty mozzarella cheese and layered with deliciously caramelized mushrooms. This effortless chicken dish is a great dinner for any night of the week. This recipe is Keto friendly.
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Serves: 4
Ingredients
1 tablespoon butter, divided
2 tablespoons olive oil, divided
FOR THE MUSHROOMS
8 ounces sliced mushrooms
1 large yellow onion, sliced
salt and fresh ground pepper, to taste
3 cloves garlic, minced
FOR THE CHICKEN BREASTS
4 (1-pound total) boneless, skinless chicken breasts, pounded down to 1/4-inch thickness
salt and fresh ground pepper, to taste
1/2 teaspoon garlic powder
1/2 teaspoon smoked or sweet paprika
1 teaspoon Italian Seasoning
4 ounces shredded part skim mozzarella cheese
1/2 cup low sodium chicken broth
chopped fresh parsley, for garnish
Instructions
Preheat oven to 375F.
Lightly grease a 9x13 baking dish with cooking spray and set aside.
In a large skillet over medium-high heat, melt 1/2 tablespoon butter and add 1/2 tablespoon olive oil.
Add sliced mushrooms and sliced onions to the skillet; season with salt and pepper, and cook for 5 minutes.
Stir in the garlic and cook for 30 more seconds, or until fragrant.
Transfer half of the mushrooms mixture to the prepared baking dish; set the rest aside for later.
Return skillet to heat and add the rest of the butter and olive oil.
Season the chicken breasts with salt, pepper, garlic powder, paprika, and Italian Seasoning.
Add chicken breasts to the hot oil - you may have to do this in batches if skillet isn't big enough - and cook chicken breasts for 2 minutes per side, or until lightly browned.
Remove chicken breasts from skillet and arrange over mushrooms in the baking dish.
Return skillet to the stove; add chicken broth and scrape up the browned bits.
Bring mixture to a boil and cook for 4 to 5 minutes, or until liquid is reduced.
Top chicken breasts with the rest of the mushrooms mixture, add cheese over the chicken breasts, and pour in the prepared chicken broth.
Bake uncovered for 15 minutes, or until chicken is cooked through.
Remove from oven.
Garnish with fresh parsley.
Serve.
Store in an airtight container and keep in the fridge for up to 3 days.
Nutritional Information:
WW FREESTYLE POINTS: 6
Calories: 323
Total Fat: 17g
Sat. Fat: 6g
Cholesterol: 98mg
Sodium: 345mg
Potassium: 698mg
Carbs: 7g
Fiber: 1g
Sugars: 2g
Protein: 33g
From: Katerina @ diethood.com/baked-chicken-mushrooms/
An easy recipe for baked chicken breasts covered in melty mozzarella cheese and layered with deliciously caramelized mushrooms. This effortless chicken dish is a great dinner for any night of the week. This recipe is Keto friendly.
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Serves: 4
Ingredients
1 tablespoon butter, divided
2 tablespoons olive oil, divided
FOR THE MUSHROOMS
8 ounces sliced mushrooms
1 large yellow onion, sliced
salt and fresh ground pepper, to taste
3 cloves garlic, minced
FOR THE CHICKEN BREASTS
4 (1-pound total) boneless, skinless chicken breasts, pounded down to 1/4-inch thickness
salt and fresh ground pepper, to taste
1/2 teaspoon garlic powder
1/2 teaspoon smoked or sweet paprika
1 teaspoon Italian Seasoning
4 ounces shredded part skim mozzarella cheese
1/2 cup low sodium chicken broth
chopped fresh parsley, for garnish
Instructions
Preheat oven to 375F.
Lightly grease a 9x13 baking dish with cooking spray and set aside.
In a large skillet over medium-high heat, melt 1/2 tablespoon butter and add 1/2 tablespoon olive oil.
Add sliced mushrooms and sliced onions to the skillet; season with salt and pepper, and cook for 5 minutes.
Stir in the garlic and cook for 30 more seconds, or until fragrant.
Transfer half of the mushrooms mixture to the prepared baking dish; set the rest aside for later.
Return skillet to heat and add the rest of the butter and olive oil.
Season the chicken breasts with salt, pepper, garlic powder, paprika, and Italian Seasoning.
Add chicken breasts to the hot oil - you may have to do this in batches if skillet isn't big enough - and cook chicken breasts for 2 minutes per side, or until lightly browned.
Remove chicken breasts from skillet and arrange over mushrooms in the baking dish.
Return skillet to the stove; add chicken broth and scrape up the browned bits.
Bring mixture to a boil and cook for 4 to 5 minutes, or until liquid is reduced.
Top chicken breasts with the rest of the mushrooms mixture, add cheese over the chicken breasts, and pour in the prepared chicken broth.
Bake uncovered for 15 minutes, or until chicken is cooked through.
Remove from oven.
Garnish with fresh parsley.
Serve.
Store in an airtight container and keep in the fridge for up to 3 days.
Nutritional Information:
WW FREESTYLE POINTS: 6
Calories: 323
Total Fat: 17g
Sat. Fat: 6g
Cholesterol: 98mg
Sodium: 345mg
Potassium: 698mg
Carbs: 7g
Fiber: 1g
Sugars: 2g
Protein: 33g
