Ingredients
Equipment
Method
- Season the chicken with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Sear the chicken for 4–5 minutes per side until golden brown. Remove the chicken and set it aside.
- In the same skillet, cook the diced onion until it is soft. Add the minced garlic and sliced mushrooms; cook until the mushrooms are browned.
- Pour in the chicken broth and scrape up any browned bits from the bottom of the skillet. Stir in the heavy cream, Parmesan cheese, and thyme. Simmer the sauce until it thickens slightly.
- Return the cooked chicken to the skillet. Spoon the sauce over the chicken and simmer for 3–4 minutes until the chicken is fully cooked through.
- Garnish the dish with fresh parsley before serving. This pairs well with mashed potatoes, rice, or pasta.
Nutrition
Notes
Pound the chicken breasts to an even thickness so they cook consistently. Let the mushrooms sear without stirring too often; this helps them develop deeper flavor. Keep the sauce at a gentle simmer to prevent the cream from curdling. Using fresh thyme or parsley at the end adds a bright flavor.