Make juicy grilled chicken breasts topped with sautéed onions, mushrooms, and melted Monterey Jack cheese using this simple copycat recipe.
Author:felixhayes
Prep Time:10 min
Cook Time:20 min
Total Time:30 min
Yield:4 servings 1x
Category:Dinner
Method:Grilling or Skillet Cooking
Cuisine:American
Diet:Low Fat
Ingredients
Scale
4 boneless, skinless chicken breasts
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1 tablespoon butter
1 cup sliced white or yellow onion
1 cup sliced fresh mushrooms
4 slices Monterey Jack cheese
Instructions
Combine salt, pepper, garlic powder, and paprika in a small bowl. Rub this mixture evenly over both sides of the chicken breasts.
Prepare your grill or skillet for medium-high heat. If using a skillet, add the olive oil and butter.
Grill or pan-sear the chicken for 5 to 7 minutes per side, until cooked through (internal temperature reaches 165°F). Remove chicken from heat and set aside.
In the same skillet (or on a separate pan if grilling), melt the remaining butter over medium heat.
Add the sliced onions and mushrooms to the skillet. Sauté for 8 to 10 minutes, stirring occasionally, until the vegetables are soft and lightly browned.
Return the cooked chicken breasts to the skillet with the vegetables, or place them on a baking sheet if you grilled them.
Top each chicken breast with the sautéed onion and mushroom mixture.
Place one slice of Monterey Jack cheese on top of the vegetables on each breast.
Place under a broiler for 1 to 2 minutes, or cover the skillet, until the cheese is fully melted and bubbly. Serve immediately.
Notes
For a deeper flavor, marinate the chicken for 30 minutes in a mixture of olive oil, lemon juice, and your preferred spices before cooking.
If you do not have Monterey Jack, provolone or Swiss cheese makes a good substitute for this easy chicken dinner.
You can cook this entirely in a cast iron skillet for a good skillet chicken result.