Ingredients:

  • Boneless, skinless chicken breasts (about 6-8 oz each)
  • teaspoon Salt
  • ½ teaspoon Black pepper
  • ½ teaspoon Garlic powder
  • ¼ teaspoon Paprika
  • tablespoons Olive oil
  • tablespoons Unsalted butter
  • tablespoon Unsalted butter (for sauce)
  • oz Cremini or button mushrooms, thinly sliced
  • medium Yellow onion, finely diced
  • cloves Garlic, minced
  • ½ cup Dry white wine (optional)
  • cup Heavy cream
  • ½ cup Chicken broth
  • teaspoon Dijon mustard
  • ½ teaspoon Dried thyme
  • slices Bacon, cooked until crispy and crumbled
  • cup Monterey Jack cheese, shredded
  • tablespoons Fresh parsley, chopped

Instructions:

  1. Pound chicken breasts to an even thickness (about ¾ inch). Mix salt, pepper, garlic powder, and paprika. Season chicken evenly on both sides.
  2. Heat olive oil and 2 tablespoons of butter in a large oven-safe skillet over medium-high heat. Sear chicken for 3-4 minutes per side until golden brown.
  3. Transfer the skillet to a preheated oven at 400°F (200°C). Bake until the internal temperature reaches 160°F (71°C), about 8-10 minutes. Remove chicken and set aside on a plate, loosely tented with foil.
  4. In the same skillet, melt the remaining 1 tablespoon of butter. Sauté diced onions until softened (about 4 minutes). Add sliced mushrooms and sauté until they release their liquid and start to brown. Add minced garlic and thyme; cook for 1 minute until fragrant.
  5. If using, pour in the white wine and scrape up any browned bits from the bottom of the pan. Let it bubble and reduce by half.
  6. Whisk in chicken broth and Dijon mustard. Bring to a gentle simmer. Slowly pour in heavy cream, stirring constantly. Simmer gently until the sauce thickens enough to coat the back of a spoon. Season with salt and pepper to taste.
  7. Return the seared chicken breasts to the sauce in the skillet. Spoon a generous amount of sauce over each breast. Sprinkle evenly with shredded Monterey Jack cheese and top with crumbled crispy bacon.
  8. Place the skillet under the preheated broiler for 2-4 minutes, watching carefully, until the cheese is bubbly and lightly golden brown.
  9. Remove from the oven, let the dish rest for 5 minutes, and garnish generously with fresh chopped parsley before serving immediately.