Garlic Mushroom Chicken Casserole with Parmesan


4 boneless, skinless chicken breasts
Salt and pepper, to taste
2 tablespoons olive oil
8 ounces mushrooms, sliced
4 cloves garlic, minced
1 cup chicken broth
1 cup heavy cream
1/2 cup grated Parmesan cheese
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
Fresh parsley, chopped (for garnish)

Directions :

1- Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
2- Season the chicken breasts with salt and pepper on both sides.
3- In a large skillet, heat olive oil over medium-high heat. Add the chicken breasts and cook until browned on both sides. Remove from the skillet and set aside.
4- In the same skillet, add the sliced mushrooms and minced garlic. Sauté until the mushrooms are browned and the garlic is fragrant.
5- Pour in the chicken broth and bring to a simmer. Let it cook for a couple of minutes to reduce slightly.
6- Stir in the heavy cream, grated Parmesan cheese, dried thyme, and dried rosemary. Simmer for a few minutes until the sauce thickens.
7- Return the chicken breasts to the skillet, nestling them into the sauce. Spoon some of the sauce and mushrooms over the chicken.
8- Transfer everything to the greased baking dish and bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through.
9- Garnish with fresh parsley before serving.

Leave a Comment