Ingredients
Equipment
Instructions
- Place chicken breasts between two sheets of plastic wrap and pound to an even ½-inch thickness. In a small bowl, mix together garlic powder, onion powder, paprika, salt, and pepper. Season both sides of the chicken generously.
- In a large skillet over medium heat, melt 1 tbsp butter and 1 tbsp olive oil. Add sliced onions and cook for 5-7 minutes until softened. Add mushrooms, season with salt and pepper, and cook for another 5-7 minutes until browned. Remove from skillet and set aside.
- Add the remaining 1 tbsp olive oil to the same skillet over medium-high heat. Place chicken in the hot skillet and cook for 5-6 minutes per side, until golden brown and cooked through (165°F).
- Reduce heat to low. Top each chicken breast with the onion and mushroom mixture, then with two slices of Monterey Jack cheese. Cover the skillet for 1-2 minutes until the cheese is fully melted. Serve immediately.
Notes
For best results, use freshly grated cheese instead of pre-shredded.
Ensure the chicken is pounded to an even thickness for consistent cooking.
Feel free to add a splash of chicken broth to the pan after cooking the vegetables to scrape up any flavorful browned bits.
Ensure the chicken is pounded to an even thickness for consistent cooking.
Feel free to add a splash of chicken broth to the pan after cooking the vegetables to scrape up any flavorful browned bits.
