Begin by placing the boneless skinless chicken breasts on a plate or cutting board. Using a jacquard tool or a fork, poke several holes—about 10 to 15 on each side.

Place the pierced chicken breasts in a dish or a gallon-sized Ziploc bag. Pour the Italian dressing over the chicken, ensuring it’s well-coated. Cover the dish or seal the bag, then refrigerate for anywhere between 2 to 24 hours.

Once you’re ready to cook, preheat your oven to 400 degrees F. Heat a cast-iron skillet over medium-high heat. Pour in the avocado oil, and add the marinated chicken breasts, searing them for about 5 minutes on one side without moving them.

Flip the chicken and repeat for the other side, then transfer it to a clean plate.

Lower the heat to medium. Add the butter to the same skillet followed by the sliced cremini mushrooms and yellow onions. Sauté for about 5-7 minutes until both are softened and fragrant.

Add about 2 tablespoons of water to the skillet, scraping up any flavorful bits stuck to the bottom.

Stir the sautéed vegetables, then add the white pepper, black pepper, onion powder, garlic powder, and salt. Mix well to combine the flavors.

Move the mushroom and onion mixture to one side of the skillet and place the seared chicken breasts back in. Spoon the mushroom-onion mix over the chicken, dividing it evenly. Top with slices of Monterey Jack cheese.

Transfer the skillet to your preheated oven and bake for about 10 minutes. The chicken should be cooked through, and the cheese will be melted and slightly browned.