Ingredients 
4 boneless, skinless chicken breasts
1 pound mushrooms, sliced
1 small onion, finely chopped
3 cloves garlic, minced
1 cup chicken broth
1/2 cup heavy cream
1/4 cup grated Parmesan cheese
2 tablespoons olive oil
1 tablespoon butter
1 teaspoon dried thyme
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Instructions
Season the chicken breasts with salt and pepper.
In a large skillet, heat the olive oil over medium-high heat. Add the chicken breasts and cook for 5-7 minutes on each side, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the butter. Once melted, add the chopped onion and garlic. Sauté until fragrant and translucent, about 2-3 minutes.
Add the sliced mushrooms and cook until they release their moisture and become tender, about 5-7 minutes.
Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet. Bring to a simmer and cook for 5 minutes.
Stir in the heavy cream and Parmesan cheese. Cook for another 2-3 minutes until the sauce thickens.
Return the chicken breasts to the skillet, spooning some of the sauce over the top. Cook for an additional 2 minutes to heat through.
Garnish with chopped fresh parsley and serve hot.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Kcal: 400 kcal | Servings: 4 servings
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