Poulet gratiné façon Texas Roadhouse

Ingrédients

• 1/4 cup soy sauce
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 1/4 teaspoon plus 1/2 teaspoon sea salt, divided
• 1/2 teaspoon plus 1/4 teaspoon ground black pepper, divided
• 4 boneless skinless chicken breasts
• 1 tablespoon avocado oil (or another neutrally flavored cooking oil)
• 1 tablespoon butter
• 1 medium yellow onion, sliced
• 12 ounces cremini mushrooms, sliced
• 6 ounces Monterey Jack cheese, cut into thin slices
• 1 tablespoon minced Italian parsley

Préparation

1. 1

   Whisk together the soy sauce, lemon juice, olive oil, garlic powder, onion powder, paprika, ¼ teaspoon salt, and ½ teaspoon pepper.

2. 2

   Pour the marinade over the chicken, poking a few holes into the chicken with a fork. Marinate in the refrigerator for 2 hours.

3. 3

   Preheat the oven to 400 F.

4. 4

   Heat the avocado oil in a large pan over medium-high heat.

5. 5

   Sear the chicken on one side until evenly browned, approximately 5 minutes.

6. 6

   Flip the chicken and sear for an additional 5 minutes more or until the internal temperature reaches 145 F. Remove the chicken from the pan and set it aside.

7. 7

   Melt the butter in the pan.

8. 8

   Add the onions and mushrooms and season with the remaining salt and pepper. Cook for 5 minutes.

9. 9

   Add the chicken back to the pan and spoon the mushroom mixture over the top of the chicken.

10. 10

    Add the cheese to the top of the chicken and place the pan in the oven. Cook the chicken for 5 minutes or until the cheese has melted and the chicken reaches an internal temperature of 165 F.

11. 11

    Garnish the chicken with the parsley and serve.