Ingredients
1 tablespoon olive oil
4 boneless, skinless chicken breasts
1 cup sliced mushrooms (cremini or button mushrooms)
3 cloves garlic, minced
1 cup chicken broth
1 cup heavy cream
1/2 cup grated Parmesan cheese
1 teaspoon dried thyme
Salt and pepper to taste
Fresh parsley, chopped (optional)
Instructions
Cook the Chicken:
Season the chicken breasts with salt and pepper.
Heat olive oil in a large skillet over medium heat.
Add the chicken breasts and cook for 6-7 minutes on each side, or until they are golden brown and cooked through. Remove the chicken from the skillet and set aside.
Prepare the Mushroom Sauce:
In the same skillet, add sliced mushrooms and sauté until they are tender and browned, about 5 minutes.
Stir in the minced garlic and cook for an additional minute.
Pour in the chicken broth, scraping the bottom of the skillet to release any browned bits.
Add the heavy cream, bring the mixture to a simmer, and cook until it begins to thicken.
Stir in the grated Parmesan cheese and dried thyme. Continue stirring until the cheese is fully melted and the sauce is creamy. Adjust seasoning with salt and pepper as needed.
Combine and Finish:
Return the cooked chicken breasts to the skillet, coating them with the mushroom sauce.
Simmer for a few minutes until the chicken is heated through and the flavors meld together.
Garnish with fresh parsley if desired.
Enjoy.