Mushroom Cheddar Chicken with Roasted Cauliflower and Leeks Recipe
Mushroom Cheddar Chicken with Roasted Cauliflower and Leeks - this recipe may seem fancy but it's really easy and comes together in under 30 minutes! Cheesy chicken with flavorful mushrooms and a side of roasted cauliflower with leeks - you will love it all!
Line a large baking sheet with aluminum foil or silicone baking mat. Place cauliflower florets and leek slices on the sheet. Drizzle olive oil over the veggies, sprinkle with salt and pepper and toss well.
Place sheet in the oven and roast veggies for 20 to 25 minutes.
In the meantime, heat up 1 tablespoon of olive oil and butter in a skillet (I recommend a cast iron skillet as the dish will finish cooking in the oven).
Add mushrooms and minced garlic to skillet and cook until soft and fragrant, about 5 minutes, over medium heat.
Remove mushrooms from skillet onto a plate and set aside.
Season chicken with salt and pepper and add to skillet. Brown on both sides, about 3 minutes per side. Add more olive oil if needed.
When done, top each chicken breast with sauteed mushrooms, dividing equally. Sprinkle cheese on top. Tent the skillet loosely with aluminum foil and place in the oven to finish cooking. Cook for 10 to 12 minutes OR until the thermometer inserted into each chicken piece shows 175 degrees F. You may have to pull out the cauliflower out of the oven before the chicken is done.
When done, let the chicken sit in skillet for 10 minutes before serving.
Serve topped with freshly chopped tomatoes and a sprinkle of chopped parsley or celery leaves.