8 ounces mushrooms, sliced (such as cremini or button)
3 cloves garlic, minced
1 cup chicken broth
1 cup heavy cream
1 teaspoon dried thyme
1 tablespoon fresh parsley, chopped (for garnish)
Instructions
Season the chicken breasts with salt and black pepper on both sides.
In a large skillet, heat the olive oil over medium-high heat. Add the chicken breasts and cook for about 6-7 minutes on each side, or until they are golden brown and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the sliced mushrooms and cook for about 5 minutes, or until they are browned and tender. Add the minced garlic and cook for an additional 1 minute until fragrant.
Pour in the chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the skillet. Let it simmer for about 3 minutes.
Reduce the heat to low and stir in the heavy cream and dried thyme. Cook for another 2-3 minutes until the sauce thickens slightly.
Return the chicken to the skillet, coating it in the creamy mushroom sauce. Cook for an additional 2 minutes to heat through.
Serve the chicken topped with the mushroom sauce and garnish with fresh parsley.
Notes
For added flavor, marinate the chicken in lemon juice and herbs for 30 minutes before cooking.
Substitute the heavy cream with half-and-half for a lighter version, or use coconut cream for a dairy-free option.