Place the chicken breasts on a plate or cutting board. Using a jacquard tool or fork, poke several holes into the meat. If using a fork, I recommend stabbing each side of the chicken breast 10 to 15 times. Next, place the chicken in a dish or a gallon-sized Ziploc bag.

Wash your hands thoroughly, then pour the Italian dressing over the chicken, ensuring it's well coated. Refrigerate the chicken.

Allow the chicken to marinate for anywhere from 2 to 24 hours, depending on your schedule. The longer it marinates, the more flavorful the dish will be.

When ready to cook, preheat your oven to 400°F.

Heat a cast iron skillet over medium-high heat. Add the oil to the pan and carefully place the chicken breasts in. Cook for about 5 minutes on each side without moving the chicken, allowing a deep brown crust to form. Once browned, remove the chicken to a clean plate.

Reduce the heat to medium and add the butter to the pan. Once melted, add the sliced mushrooms and onions. Sauté for about 5-7 minutes until softened and fragrant. Add the water and scrape up any browned bits on the bottom of the pan, as they add great flavor.

Add the spices and stir to combine. Push the mushroom and onion mixture to the side of the skillet and return the chicken breasts to the pan. Carefully spoon the mushroom-onion mixture over the top of the chicken, dividing it between the two pieces.

Top each piece of chicken with slices of Monterey Jack cheese, then transfer the skillet to the preheated oven.

Bake for about 10 minutes, or until the chicken is fully cooked through and the cheese is melted and beginning to brown.