# What You'll Need:
→ Poultry
01 - 4 boneless, skinless chicken breasts
→ Produce
02 - 4 large onions, thinly sliced
03 - 1 red bell pepper, sliced
04 - 1 yellow bell pepper, sliced
05 - 7 ounces (about 2 3/4 cups) mushrooms, sliced
06 - 1 garlic clove, minced
→ Dairy
07 - 2 tablespoons butter
08 - 3/4 cup heavy cream
09 - 1/2 cup grated cheese (optional, for topping)
→ Pantry
10 - 1 tablespoon all-purpose flour
11 - 1 cup chicken broth
12 - 1 teaspoon dried thyme
13 - Salt, to taste
14 - Black pepper, to taste
# Directions:
01 - Preheat oven to 400°F (200°C). Season chicken breasts with salt and pepper and arrange in a baking dish.
02 - Melt butter in a large skillet over medium heat. Add sliced onions and sauté until soft and golden, about 8–10 minutes. Add minced garlic and cook for 1 minute.
03 - Sprinkle flour over the onions and stir for 1 minute. Gradually whisk in chicken broth and heavy cream, scraping any browned bits from the bottom. Simmer until sauce slightly thickens, about 3–5 minutes. Season with thyme, salt, and black pepper.
04 - Add sliced red and yellow bell peppers and mushrooms to the onion sauce. Mix well to evenly coat the vegetables.
05 - Pour the creamy vegetable sauce over the chicken breasts in the baking dish. Sprinkle grated cheese over the top if desired. Bake uncovered for 30 minutes, until chicken is cooked through and sauce is bubbling.
06 - Serve hot with rice, pasta, or Spätzle if desired.
