Ingredients:

  • 4 boneless, skinless chicken breasts (approximately 6 oz/170g each)
  • Salt and freshly ground black pepper, to taste
  • 1 teaspoon garlic powder (5ml)
  • 2 tablespoons olive oil (30ml)
  • 2 tablespoons unsalted butter (30g)
  • 8 oz cremini or white mushrooms, sliced (approximately 225g or 2 ½ cups sliced)
  • 4 cloves garlic, minced
  • ½ cup chicken broth (or dry white wine like Sauvignon Blanc) (120ml)
  • 1 cup heavy cream (240ml)
  • ½ cup grated Parmesan cheese (50g), plus extra for serving
  • ½ teaspoon dried thyme (2.5ml) (or 1 teaspoon fresh thyme leaves, chopped)
  • ½ teaspoon dried Italian seasoning (2.5ml)
  • Optional: Fresh parsley, chopped, for garnish

Instructions:

  1. Season chicken breasts generously on both sides with salt, pepper, and garlic powder.
  2. Heat olive oil in the large skillet over medium-high heat. Add chicken breasts and sear for 4-5 minutes per side, until golden brown and almost cooked through. Remove chicken from skillet and set aside.
  3. Reduce heat to medium and add butter to the skillet. Once melted, add sliced mushrooms and sauté for 5-7 minutes, until golden brown and softened.
  4. Stir in minced garlic and cook for 1 minute, until fragrant (avoid burning!).
  5. Pour in chicken broth (or wine) to deglaze the pan, scraping up any browned bits from the bottom. Simmer for 2 minutes, then add heavy cream, Parmesan cheese, thyme, and Italian seasoning. Stir until the sauce is smooth and slightly thickened (about 3-4 minutes).
  6. Return chicken breasts to the skillet and spoon some of the sauce over the top. Reduce heat to low, cover, and simmer for 5-7 minutes, or until the chicken is fully cooked through (internal temperature reaches 165°F/74°C).
  7. Garnish with chopped parsley (if using) and extra Parmesan cheese. Serve hot over mashed potatoes, pasta, or rice.