Skip to content
Ingredients:
4 boneless, skinless chicken breasts
Salt and pepper to taste
2 tablespoons olive oil
2 tablespoons butter
8 oz mushrooms, sliced
4 cloves garlic, minced
1 cup chicken broth
1 cup heavy cream
1 teaspoon dried thyme
Fresh parsley, chopped, for garnish
Instructions:
Season chicken breasts with salt and pepper.
In a large skillet, heat olive oil and butter over medium-high heat.
Add chicken breasts to the skillet and cook until golden brown and cooked through, about 5-6 minutes per side. Remove chicken from skillet and set aside.
In the same skillet, add sliced mushrooms and minced garlic. Sauté until mushrooms are tender and browned, about 5 minutes.
Pour in chicken broth and heavy cream. Stir in dried thyme, salt, and pepper. Bring to a simmer.
Reduce heat to low. Return the cooked chicken breasts to the skillet. Simmer gently for 5-7 minutes, allowing flavors to blend and sauce to thicken slightly.
Taste and adjust seasoning if needed.
Serve hot, garnished with chopped parsley.
