Follow these steps for perfect results
boneless skinless chicken breasts
white mushrooms
sliced
bacon
cut in chunks
onion
diced
low sodium chicken broth
shredded mozzarella cheese
shredded
Brown chicken breasts on both sides in a large fry pan.
Transfer the browned chicken to a roasting pan lined with foil.
In the same fry pan, cook bacon chunks, sliced mushrooms, and diced onion until the bacon is cooked and the vegetables are softened.
Add low sodium chicken broth to the pan and boil for 3-4 minutes until the sauce thickens slightly.
Pour the bacon-mushroom-onion mixture over the chicken in the roasting pan.
Add shredded mozzarella, edam, or gouda cheese over the mixture.
Cover the roasting pan with foil.
Bake in a preheated oven at 375F (190C) for 30 minutes, or until the chicken is cooked through.
Consider substituting chicken thighs for breasts if more servings are needed.
Expert advice for the best results
Add a splash of white wine to the pan when cooking the mushrooms for extra flavor.
Use a meat thermometer to ensure the chicken is cooked through.
Everything you need to know before you start
15 minutes
Can be prepped ahead of time and baked later.
Serve hot, garnished with fresh parsley.
Serve with a side of roasted vegetables or mashed potatoes.
Pairs well with the creamy cheese and savory chicken.
Discover the story behind this recipe
Comfort food
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