Ingredients
Scale
- 2 boneless, skinless chicken breasts (about 1 lb), cubed
- 2 cups mushrooms, sliced
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 2 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp paprika
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat oven to 375°F (190°C).
- Heat olive oil in a pan over medium heat. Add chicken cubes and cook until lightly browned.
- Add mushrooms and garlic, sauté until mushrooms soften.
- Stir in thyme, paprika, salt, and pepper.
- Pour heavy cream into the pan and simmer for 2 minutes.
- Transfer the mixture to a baking dish and top with shredded cheese.
- Bake for 15-20 minutes until the cheese is golden and bubbly.
- Garnish with fresh parsley before serving.
Notes
- For extra crispiness, broil for 1-2 minutes after baking.
- Substitute cheddar with mozzarella for a milder taste.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Carb
Nutrition
- Serving Size: 1 portion
- Calories: 380
- Sugar: 2g
- Sodium: 320mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 120mg