Ingredients:

  • 4 boneless, skinless chicken breasts (approx. 6 oz each)
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.5 tsp cracked black pepper
  • 1 tbsp olive oil
  • 2 large Portobello mushroom caps, sliced into 0.25 inch strips
  • 3 cloves garlic, minced
  • 2 tbsp unsalted butter
  • 0.5 cup chicken bone broth
  • 0.75 cup heavy cream
  • 0.25 cup freshly grated Parmesan cheese
  • 4 slices Monterey Jack cheese
  • 1 tbsp fresh Italian parsley, chopped

Instructions:

  1. Place the chicken breasts between sheets of plastic wrap. Using the flat side of a meat mallet, pound them to an even 1/2-inch thickness.
  2. Season both sides of the chicken breasts generously with smoked paprika, garlic powder, onion powder, and cracked black pepper.
  3. Heat olive oil in a large cast-iron skillet over medium-high heat until the oil shimmers and barely wisps smoke. Add the chicken and cook for 5–6 minutes per side until a golden-brown crust forms and the internal temperature reaches 165°F (74°C). Remove chicken to a plate and tent with foil.
  4. In the same skillet, melt butter. Add the sliced portobello mushrooms and cook until they release their liquid and turn deeply browned, about 5 minutes.
  5. Add minced garlic to the mushrooms and cook for 1 minute until fragrant. Deglaze the pan with chicken bone broth, scraping up any browned bits.
  6. Lower heat to medium and whisk in the heavy cream and Parmesan cheese. Simmer for 3 to 4 minutes until the sauce coats the back of a spoon without running off.
  7. Slide the chicken breasts back into the pan, nesting them into the sauce. Place one slice of Monterey Jack cheese on each breast. Cover the pan for 2 minutes until the cheese is completely slumped and bubbly.
  8. Remove from heat and sprinkle with 1 tbsp fresh Italian parsley. Let it sit for 2 minutes before serving to allow the sauce to set.