Place chicken breasts on a plate or cutting board. Using a jacquard tool or fork, poke several holes in the meat.

Place chicken in a dish or a gallon-sized Ziploc bag and pour Italian dressing over top, coating the chicken. Let chicken marinate in the fridge for 2 to 24 hours.

Preheat oven to 400 degrees F.

Heat cast iron skillet over medium-high heat and add oil. Carefully place chicken breasts in the skillet and cook for approximately 5 minutes to brown.

Flip chicken and brown the other side. Remove to a clean plate.

Reduce heat to medium and add butter to the skillet. Add sliced mushrooms and onions, sautéing until softened, around 5-7 minutes.

Add water and scrape up bits from the bottom of the pan. Add spices and stir.

Move mushrooms and onions to the side of the skillet and return chicken breasts to the skillet. Scoop mushroom-onion mixture over chicken.

Top with cheese slices and place skillet in the preheated oven.

Cook for 10 minutes, until chicken is cooked through and cheese is melted and starting to brown.