Season both sides of the chicken breasts with salt and pepper.
In a large skillet over medium heat, heat the olive oil. Add the chicken breasts and cook for about 6-7 minutes on each side, or until they’re golden brown and cooked through.
Remove the chicken from the skillet and set aside. In the same skillet, sauté sliced mushrooms, diced onions, and minced garlic for about 5 minutes until the mushrooms are tender and the onions are translucent.
Pour in the heavy cream and sprinkle in the Italian seasoning. Stir well and bring to a simmer for about 3-4 minutes.
Add mozzarella and cheddar cheese into the cream sauce, stirring until melted.
Nestle the chicken breasts back into the pan and spoon the cheese sauce over the top. Cover and let it simmer for about 5 more minutes.
Garnish with chopped parsley and serve.
Notes
A cozy, comforting plate of Texas Roadhouse Smothered Chicken, perfect for busy weeknights and packed with creamy, cheesy goodness.
