2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions:
In a large bowl, toss the chicken pieces with paprika, salt, pepper, and Italian seasoning until evenly coated.
In a large skillet over medium heat, heat olive oil and butter.
Add the minced garlic and sauté for 30 seconds until fragrant.
Add the chicken pieces to the skillet in a single layer. Cook for 6–8 minutes, flipping halfway through, until golden and cooked through.
Lower the heat and sprinkle the shredded cheeses evenly over the chicken. Cover with a lid and cook for 2–3 minutes until the cheese is melted and bubbly.
Garnish with fresh parsley if desired and serve hot.
Serving and Storage Tips:
Serve immediately with a side of rice, mashed potatoes, or a crisp green salad.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, place in a skillet over medium heat for a few minutes or microwave gently until warmed through.
Variations:
Spicy Version: Add a pinch of red pepper flakes or a dash of hot sauce with the seasonings.
Low-carb Option: Swap the cheese blend for a keto-friendly cheese like provolone or gouda.
Different Protein: Try using boneless, skinless thighs or even shrimp for a fun twist!
FAQ:
Q: Can I use pre-cooked chicken?
A: Yes! If using cooked chicken, skip to step 5 and just melt the cheese on top.
Q: Can I make this dairy-free?
A: Absolutely. Substitute butter with dairy-free margarine and use your favorite plant-based cheese.
Q: How do I know the chicken is cooked?
A: The internal temperature should reach 165°F (74°C) and the juices should run clear.
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