Ingredients
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup carrots, sliced
- 1 cup mushrooms, sliced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 cup grated Parmesan cheese
- Salt and pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- Heat olive oil in a large skillet over medium-high heat. Season chicken breasts with salt and pepper and cook for 6-7 minutes per side, until golden brown and cooked through. Remove from the skillet and set aside.
- In the same skillet, sauté the onion and garlic for 2-3 minutes, until softened.
- Add the carrots and mushrooms to the skillet and cook for an additional 5 minutes.
- Pour in the heavy cream and chicken broth. Stir in thyme, rosemary, and Parmesan cheese, and season with salt and pepper. Let simmer for 3-4 minutes to thicken.
- Return the chicken breasts to the skillet, spooning the sauce over the top. Transfer the skillet to the oven and bake for 15-20 minutes or until the sauce is bubbly and the chicken is fully cooked.
- Remove from the oven and garnish with fresh parsley before serving.
Notes
- Add More Vegetables: Feel free to add bell peppers, zucchini, or peas for extra flavor and color.
- Spicy French Chicken Casserole: Add red pepper flakes or a diced chili for some heat.
- Gluten-Free: This recipe is naturally gluten-free; just ensure that the chicken broth is gluten-free.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stove-to-Oven
- Cuisine: French-inspired
- Diet: Gluten Free
