4 boneless, skinless chicken breasts
8 oz fresh mushrooms, sliced
2 cloves garlic, minced
1/2 cup chicken broth
1 cup heavy cream
2 tablespoons olive oil
1/2 teaspoon dried thyme
Salt and pepper to taste
Fresh parsley for garnish
Season the chicken breasts with salt and pepper.
Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 4-5 minutes per side or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add sliced mushrooms and minced garlic. Sauté for 3-4 minutes until the mushrooms are browned and the garlic is fragrant.
Pour in the chicken broth and heavy cream. Add dried thyme, salt, and pepper. Stir well and bring to a simmer.
Return the cooked chicken breasts to the skillet and simmer for an additional 5-7 minutes, allowing the chicken to soak in the creamy mushroom sauce.
Garnish with fresh parsley and serve hot over rice or pasta.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: Approximately 350 kcal per serving | Servings: 4 servings