This is my husband’s latest crave—he nags for it week after week.

1. Let the oven heat up to 375°F, or 190°C. Pepper and salt the chicken breasts.

2. Heat the olive oil in a big pan over medium-high heat. Cook the chicken breasts for 3 to 4 minutes each side, or until they are browned. Place the chicken that has been browned in a baking dish.

Third, sauté the sliced mushrooms in the same pan until they are soft and have released some of their moisture. Just before the end of cooking, add the minced garlic. Before placing the chicken in the oven, toss the mushrooms on top.

Stir the sour cream, Parmesan cheese, Worcestershire sauce, and Caesar dressing in a bowl until well combined. Top the baked chicken and mushrooms with this luscious sauce.

5. Evenly distribute the shredded mozzarella over top.

Saute the chicken in a preheated oven for 25 to 30 minutes, or until it's done and the sauce bubbles. 6.

7. Take it out of the oven and give it a few minutes to settle before you serve. Add some chopped parsley for garnish.

Suggestions and Alterations-Instead of sour cream, use Greek yogurt for a lighter version.

Incorporate a little amount of red pepper flakes into the sauce mixture if you like your food on the spicier side.

- A For an extra nutritional boost, try placing some spinach or kale under the chicken.

- A Feel free to whip up a batch of your favorite Caesar dressing to provide an extra dose of handmade flavor.

- A Pounding the chicken breasts to a uniform thickness or splitting them horizontally to make smaller fillets are two options for uniform cooking.

- A Reheating leftovers gently in the oven or microwave extends their shelf life to a few days in the fridge.