01 -
Place a Dutch oven or a large pot over medium-high heat. Add in olive oil. Then, add in chicken breasts and cook for around 10 minutes, flipping the chicken midway until it cooks through.
02 -
Remove the chicken from the pot and set aside.
03 -
Add the button and Bella mushrooms into the pot and sauté for 6 minutes or so. Reserve some of the cooked mushrooms for garnish.
04 -
Add in the onion, garlic, thyme, Marjoram, and grape juice. Sauté for 5 minutes or so.
05 -
Now, pour in the chicken broth and bring to simmer. Then, add the chicken back into the pot, stir the pot, and simmer for around 10 minutes uncovered.
06 -
Add cream cheese, Parmesan, and cheddar and whisk to mix well.
07 -
Pan-fry the mushroom you set aside, if any, before using it as garnish.
08 -
Garnish with the mushroom, cheddar cheese, and fresh parsley.