Ingredients
6 skinless, boneless chicken breasts (4 oz each)
1/4 tsp paprika
1/4 tsp garlic powder
1/4 tsp seasoned salt
2 tbsp light butter made with plant-based oils
1 medium yellow onion, peeled and thinly sliced
1 (10 oz) can onion-based soup
1 cup low-sodium beef broth
1/2 cup reduced-fat or fat-free mozzarella cheese, shredded
Instructions
- Preheat the oven to 350°F (175°C).
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In a large oven-safe skillet, melt butter over medium heat. Add sliced onions and cook until soft and translucent, 5–7 minutes. Remove and set aside.
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Lightly coat the skillet with nonstick cooking spray.
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Season chicken breasts with paprika, garlic powder, and seasoned salt.
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Sear chicken in the skillet over medium-high heat for 5–7 minutes per side until lightly golden.
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Return onions to the skillet with the chicken. Pour in soup and beef broth, simmer for 2–3 minutes.
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Sprinkle shredded mozzarella evenly over the chicken.
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Transfer skillet to oven or move everything to an oven-safe dish. Bake 10–15 minutes until cheese is melted and sauce is bubbly.
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Serve immediately with your choice of vegetables or grains.
Notes
- This recipe is designed to be light while maintaining rich, savory flavor.
- Use even slices of onion for consistent cooking.
- Reduced-fat mozzarella melts smoothly and keeps the dish light.
- Perfect for meal prep: refrigerate for up to 4 days or freeze for up to 2 months.
- Prep Time: 10 min
- Cook Time: 25 min