Preheat your oven to 375°F (190°C). Season the chicken breasts with salt, pepper, garlic powder, and onion powder.
Searing Chicken:
In a large oven-safe skillet, heat olive oil over medium-high heat. Add the chicken breasts and sear until golden, about 4 minutes on each side. Remove chicken from the skillet and set aside.
Making the Sauce:
In the same skillet, reduce heat to medium. Add heavy cream, chicken broth, and Dijon mustard. Stir to combine and bring to a simmer. Allow the sauce to thicken slightly, about 5 minutes.
Combining Ingredients:
Return the chicken to the skillet. Sprinkle with the mozzarella and cheddar cheese.
Baking:
Transfer the skillet to the oven and bake for 20-25 minutes, until the chicken is cooked through and the cheese is bubbly and golden.
Finishing Touches:
Garnish with chopped fresh parsley before serving.
Storage Options:
Refrigerator: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
Freezer: Freeze in a sealed container for up to a month. Thaw overnight in the refrigerator and reheat in the oven or microwave, adding a splash of cream to refresh the sauce.
Tips:
Cheese Variations: Experiment with different types of cheese such as Gruyère or provolone for a different flavor profile.
Herb Enhancements: Incorporate fresh herbs like thyme or rosemary into the sauce for added depth.
Side Suggestions: Serve with a side of steamed vegetables or over a bed of fluffy rice to complete the meal.
