How to Make It
Sauté the veggies: In a large skillet, heat the butter and 1 tablespoon olive oil over medium heat. Add the sliced onions and mushrooms. Cook for 8–10 minutes, stirring occasionally, until the onions are soft and golden and the mushrooms are tender. Remove from the pan and set aside.
Season the chicken: In a small bowl, mix together the salt, pepper, garlic powder, onion powder, paprika, and brown sugar. Generously rub the seasoning all over both sides of the chicken breasts.
Sear the chicken: Wipe out the skillet and add 1 tablespoon olive oil over medium-high heat. Place the chicken breasts in the hot skillet and sear for 5–6 minutes per side until beautifully golden brown and the internal temperature reaches 165°F.
Smother it: Reduce the heat to low. Pile a generous scoop of the sautéed onions and mushrooms on top of each chicken breast.
Melt the cheese: Lay one slice of Monterey Jack cheese (or a handful of shredded) over the veggies on each piece. Cover the skillet with a lid for 1–2 minutes until the cheese is melted, bubbly, and gooey.
Serve: Plate it up while it’s hot and melty!
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