Baked Chicken With Portobello Mushroom and Cheese


  • 2 tbsp unsalted butter, divided
  • 3 tbsp olive oil,divided
  • 2 large portobello mushroom
  • 1 large yellow onion, sliced
  • Salt and pepper to taste
  • 2 garlic cloves minced
  • 1 ½ lb chicken thigh boneless and skinless
  • Salt and black pepper to taste
  • 1/2 tsp garlic powder
  • 1 tsp paprika
  • 1 tsp Italian seasoning
  • ½ lb Mozzarella cheese shredded
  • ½ cup heavy cream
  • ½ chicken broth
  • Fresh parsley chopped for garnish
  • Non-stick olive oil cooking spray
  • Make sure that the baking dish you are using fits in the air fryer, lightly grease with the olive oil cooking spray and set aside.
  • In a large frying pan over medium heat, melt 1 tbsp of butter and add 1 tbsp of olive oil, add the onions and cook until translucent about 2 to 3 minutes, add the mushroom season with salt and pepper and let cook for 5 Minutes . Stir in the garlic and cook until fragrant.
  • Transfer the mushroom to the prepared banking dish and set aside.
  • Return the frying pan to the stove and add the rest of the butter and oil, season the chicken thighs with salt, pepper, garlic powder, paprika and Italian seasoning. Add the chicken to the hot oil and sear them – you may have to this in batches if the pan isn’t big enough- cook until lightly browned.
  • Remove the chicken from the frying pan and place it on top of the mushroom, pour in the heavy cream and the chicken broth, cover the baking dish with foil.
  • Set the Vortex oven in Bake Function to 350°F for 40 Minutes, Bake the chicken for 40 Minutes or until is cooked through.
  • Once the baking time finished, uncover and sprinkle the chicken with the mozzarella cheese, set the Vortex in broil function for 4 Minutes let the cheese broil.
  • Remove from oven, garnish with parsley and serve.
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