Baked Chicken Breast with Mushrooms and Cheese

Serve:

Garnish with freshly chopped parsley before serving. Enjoy warm with your favorite side dishes like mashed potatoes, rice, or a fresh salad.
Serving and Storage Tips:
Serving: Pair this dish with steamed vegetables, roasted potatoes, or a green salad for a balanced meal.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Variations:
Add Veggies: Include spinach, zucchini, or bell peppers for added nutrients and color.
Herb Swap: Use fresh rosemary or basil instead of thyme for a different flavor profile.
Low-Carb Option: Skip the heavy cream and use a light broth or almond milk for a keto-friendly version.
Spicy Twist: Add a dash of chili flakes or paprika to the mushroom mixture for a hint of spice.
FAQs:
1. Can I use chicken thighs instead of breasts?
Yes, chicken thighs work well in this recipe. Adjust the cooking time slightly, as thighs may take longer to cook.

2. Can I prepare this dish ahead of time?
Absolutely! Assemble the dish up to the baking step, cover it, and refrigerate for up to 24 hours. Bake when ready to serve.

3. What cheese works best for this recipe?
Mozzarella provides a mild, gooey texture, while cheddar adds a sharper flavor. Use a combination for the best results.

4. Can I freeze the leftovers?
Yes, you can freeze the cooked dish. Allow it to cool completely, then store it in an airtight container for up to 2 months. Reheat in the oven for the best texture.

Enjoy your baked chicken breast with mushrooms and cheese!