Ingredients:

  • 1.5 lbs boneless skinless chicken breasts
  • 1 tsp smoked paprika
  • 1/2 tsp sea salt
  • 1/2 tsp freshly cracked black pepper
  • 2 tbsp neutral oil (avocado or grapeseed)
  • 10.5 oz condensed cream of mushroom soup
  • 1/2 cup full-fat sour cream
  • 1/2 cup low-sodium chicken stock
  • 1 tsp Dijon mustard
  • 8 oz fresh cremini mushrooms, sliced
  • 3 cloves garlic, minced
  • 1 cup shredded Gruyère cheese
  • 1/4 cup panko breadcrumbs
  • 1 tsp fresh thyme leaves

Instructions:

  1. Season chicken breasts with smoked paprika, sea salt, and black pepper. Heat oil in a large cast-iron skillet over medium-high heat.
  2. Sear the chicken for 2–3 minutes per side until a golden-mahogany crust forms. Remove chicken from the skillet and set aside (it will remain raw in the center).
  3. In the same skillet, add sliced cremini mushrooms and minced garlic. Sauté until mushrooms are browned and their liquid has evaporated.
  4. In a separate mixing bowl, whisk together the condensed mushroom soup, sour cream, chicken stock, and Dijon mustard until smooth and emulsified.
  5. Place the seared chicken in a 9x13 inch baking dish. Top with the sautéed mushrooms, then pour the cream mixture evenly over the chicken.
  6. Sprinkle the shredded Gruyère and panko breadcrumbs over the top. Bake at 375°F (190°C) for approximately 25-30 minutes until the sauce is bubbly and the chicken reaches an internal temperature of 165°F.
  7. Garnish with fresh thyme leaves before serving.