Creamy Mushroom Chicken

Ingredients

• 4 boneless, skinless chicken breasts (about 1.5 pounds)
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 tablespoon butter
• 8 ounces mushrooms (cremini or button), sliced
• 4 cloves garlic, minced
• 1 cup chicken broth
• 1 cup heavy cream
• 1 tablespoon Dijon mustard
• 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
• 1/2 cup grated Parmesan cheese
• Fresh parsley, chopped (for garnish)

Instructions

1. Start by seasoning the chicken breasts generously with salt and pepper on both sides.
2. In a large skillet, heat the olive oil and butter over medium-high heat until shimmering.
3. Add the chicken breasts to the skillet. Cook for 6-7 minutes on each side, or until golden brown and cooked through.
4. In the same skillet, add the sliced mushrooms and sauté for about 5 minutes, until browned.
5. Add the minced garlic and cook for about 1 minute until fragrant.
6. Pour in the chicken broth and bring to a simmer, scraping any browned bits from the bottom.
7. Reduce heat to medium-low and stir in the heavy cream, Dijon mustard, and dried thyme. Let it simmer for 3-5 minutes until slightly thickened.
8. Stir in the grated Parmesan cheese until melted and creamy.
9. Add the seared chicken back to the skillet, coating it in the sauce, and cook for an additional 2-3 minutes until heated through.
10. Garnish with fresh parsley before serving.

Nutrition