Ingredients
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 8 ounces cremini mushrooms, sliced
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried thyme
- Salt and freshly ground black pepper, to taste
- Chopped fresh parsley, for garnish
If you’re looking for substitutions, you can swap the cremini mushrooms for button mushrooms, and if you prefer a lighter version, replace heavy cream with half-and-half. The flexibility of this dish is one of its many charms.
Instructions
- Start by seasoning the chicken breasts with salt and pepper. This was a step that my mother always insisted on; it’s the foundation of flavor.
- In a large skillet, heat olive oil over medium-high heat. Add the chicken breasts and sear them for about 5 minutes on each side, until golden brown. Remove the chicken and set aside.
- In the same skillet, add the butter and let it melt. Toss in the sliced mushrooms and sauté for about 5 minutes, stirring occasionally, until they are tender and browned.
- Add the minced garlic to the mushrooms, cooking for an additional minute until fragrant. The aroma at this point will remind you of a bustling family kitchen.
- Pour in the chicken broth, scraping up any brown bits from the bottom of the pan. Stir in the heavy cream, Parmesan cheese, and thyme, and bring the mixture to a gentle simmer.
- Return the chicken breasts to the skillet, spooning the sauce over them. Let them cook for another 10 minutes, or until the chicken is cooked through and the sauce has thickened.
- Garnish with fresh parsley before serving, adding a touch of color and freshness that ties everything together beautifully.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International