Baked Chicken Imperial

Ingredients

• 4 boneless, skinless chicken breasts (about 1.5 pounds)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 cup sliced mushrooms (button or cremini)
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1 tablespoon Dijon mustard
• 1 teaspoon dried thyme
• 1/2 cup grated Parmesan cheese
• Fresh parsley for garnish (optional)

Instructions

1. Preheat your oven to 375°F (190°C).
2. Season the chicken breasts with garlic powder, onion powder, salt, and pepper.
3. In a large oven-safe skillet, heat the olive oil over medium-high heat. Add the seasoned chicken breasts and sear for about 5 minutes on each side until golden brown.
4. Remove the chicken from the skillet and set aside. In the same skillet, add the sliced mushrooms and sauté for about 4 minutes until tender.
5. Add the minced garlic to the mushrooms and sauté for an additional 1 minute.
6. Pour in the heavy cream, stirring to combine, then add the Dijon mustard and dried thyme. Allow to simmer for about 3-4 minutes.
7. Stir in the grated Parmesan cheese until melted and smooth. Adjust seasoning with salt and pepper if needed.
8. Return the chicken to the skillet, spooning the creamy sauce over the top.
9. Transfer the skillet to the preheated oven. Bake for 20-25 minutes.
10. Remove from the oven and let it rest for a few minutes before serving.
11. Garnish with fresh parsley if desired, and serve warm.

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