Ingredients:
- 4 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 8 ounces (225g) mushrooms, sliced
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 cup grated Parmesan cheese
- Fresh parsley, chopped, for garnish
Instructions:
- Season the chicken breasts with salt and pepper on both sides.
- In a large skillet, heat the olive oil over medium-high heat. Add the chicken breasts and cook until golden brown on both sides and cooked through, about 6-7 minutes per side, depending on thickness. Remove the chicken from the skillet and set aside.
- In the same skillet, melt the butter over medium heat. Add the sliced mushrooms and minced garlic, and sauté until the mushrooms are golden brown and tender, about 5-6 minutes.
- Pour in the chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the skillet.
- Stir in the heavy cream, dried thyme, and dried rosemary. Let the mixture simmer for about 2-3 minutes to thicken slightly.
- Return the cooked chicken breasts to the skillet, spooning the creamy mushroom sauce over the top.
- Sprinkle the grated Parmesan cheese over the chicken and sauce. Let the cheese melt slightly.
- Cover the skillet and let the chicken simmer in the sauce for an additional 2-3 minutes to heat through and allow the flavors to meld.
- Once the chicken is cooked and the sauce is heated through, garnish with chopped fresh parsley.
- Serve the Creamy Chicken with Mushrooms hot, with pasta, rice, or mashed potatoes on the side, and enjoy!
This creamy and flavorful chicken dish is perfect for a cozy dinner at home.