Creamy Baked Chicken and Mushrooms

1. Preheat the oven to 350 degrees F (175 degrees C). Season chicken breasts with salt and pepper.

2. Heat olive oil in a large skillet over medium-high heat. Add onion and cook until semi-transparent, about 5 minutes. Add parsley and stir until coated. Place chicken in the skillet and cook until browned, about 5 minutes per side. Remove the skillet from heat.

3. Sprinkle poultry seasoning and cayenne over chicken to coat. Transfer chicken to a 9x13-inch baking dish. Cover with mushrooms and set aside on a warming plate.

4. Combine condensed soup, heavy cream, and buttermilk in a mixing bowl. Stir in onion mixture until combined. Pour over chicken. Cover the tops with Swiss cheese, making sure all areas are covered.

5. Bake in the preheated oven until chicken is no longer pink in the center, about 1 hour and 35 minutes. Remove from the oven and let stand for 15 minutes.

Tips

You can use fresh mushrooms instead of canned ones. Add them to the skillet after removing the chicken and cook until softened.

You can use baby Swiss cheese instead of regular, butter instead of olive oil, and any kind of onion you prefer.

You can cut chicken breasts in half lengthwise for more portions or if you prefer smaller pieces for servings.

Feel free to add any additional spices you like after browning the chicken. Change up the spices as you like to make the dish spicy or mild.