Ingredients: 4 boneless, skinless chicken breasts 1 tsp garlic powder 1 tsp paprika Salt, to taste Black pepper, to taste 2 tbsp olive oil 2 tbsp butter 1 medium onion, thinly sliced 1 cup mushrooms, sliced 2 tbsp all‑purpose flour 1.5 cups chicken broth 4 slices provolone or mozzarella cheese Directions: Preheat your oven to 375 °F (190 °C). Season each chicken breast evenly with garlic powder, paprika, salt, and pepper. Press the seasoning lightly into the meat. In a large skillet over medium-high heat, heat the olive oil. Sear the chicken breasts 4–5 minutes per side, until golden brown but not fully cooked. Remove and set aside. In the same skillet, melt the butter. Add the sliced onion and mushrooms. Sauté over medium heat, stirring occasionally, until the onions and mushrooms are soft and beginning to caramelize, about 8–10 minutes. Sprinkle the flour over the onions and mushrooms; stir so it's well‑coated, and cook for about 1 minute to cook off the raw flour taste. Slowly whisk in the chicken broth, stirring constantly, until a smooth gravy forms and thickens. Transfer the seared chicken breasts to a baking dish. Spoon the onion‑mushroom gravy over the top of each breast. Place a slice of cheese atop each. Cover the baking dish with foil and bake about 20–25 minutes, until the chicken is cooked through (internal temperature ~165 °F / 74 °C) and the cheese is melted. (Optional) For browned cheese edges, remove the foil in the last 5 minutes and broil briefly. Let the chicken rest a few minutes before serving; spoon any extra gravy from the pan over the chicken. Prep Time: 15 minutes | Cooking Time: 35 minutes | Total Time: 50 minutes Kcal: ~476 kcal | Servings: 4

 Ingredients:

4 boneless, skinless chicken breasts

1 tsp garlic powder

1 tsp paprika

Salt, to taste

Black pepper, to taste

2 tbsp olive oil

2 tbsp butter

1 medium onion, thinly sliced

1 cup mushrooms, sliced

2 tbsp all‑purpose flour

1.5 cups chicken broth

4 slices provolone or mozzarella cheese

Directions:

Preheat your oven to 375 °F (190 °C).

Season each chicken breast evenly with garlic powder, paprika, salt, and pepper. Press the seasoning lightly into the meat.

In a large skillet over medium-high heat, heat the olive oil. Sear the chicken breasts 4–5 minutes per side, until golden brown but not fully cooked. Remove and set aside.

In the same skillet, melt the butter. Add the sliced onion and mushrooms. Sauté over medium heat, stirring occasionally, until the onions and mushrooms are soft and beginning to caramelize, about 8–10 minutes.

Sprinkle the flour over the onions and mushrooms; stir so it's well‑coated, and cook for about 1 minute to cook off the raw flour taste.

Slowly whisk in the chicken broth, stirring constantly, until a smooth gravy forms and thickens.

Transfer the seared chicken breasts to a baking dish. Spoon the onion‑mushroom gravy over the top of each breast. Place a slice of cheese atop each.

Cover the baking dish with foil and bake about 20–25 minutes, until the chicken is cooked through (internal temperature ~165 °F / 74 °C) and the cheese is melted.

(Optional) For browned cheese edges, remove the foil in the last 5 minutes and broil briefly.

Let the chicken rest a few minutes before serving; spoon any extra gravy from the pan over the chicken.

Prep Time: 15 minutes | Cooking Time: 35 minutes | Total Time: 50 minutes

Kcal: ~476 kcal | Servings: 4