• 4 boneless, skinless chicken breasts (about 2 pounds), pounded to 1/2-inch thickness
• 1 tablespoon olive oil
• 3 tablespoons unsalted butter
• 10 ounces cremini mushrooms, sliced thin
• 1/2 medium yellow onion, diced
• 1/2 teaspoon kosher salt, plus extra for seasoning
• 1/4 teaspoon freshly ground black pepper, plus extra for seasoning
• 4 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 1 cup half-and-half or whole milk
• 1/2 cup low-sodium chicken broth
• 1/2 cup finely grated Parmesan cheese (about 1 ounce), plus extra for serving
• 2 tablespoons fresh parsley, chopped

1. Pat the chicken breasts dry and season generously with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat.
3. Sear the chicken for 5–7 minutes per side until golden and cooked through. Remove and set aside.
4. Reduce heat to medium and melt butter in the same skillet.
5. Add mushrooms, onion, garlic, salt, and pepper. Cook until soft and fragrant.
6. Sprinkle flour over the vegetables and stir to coat.
7. Gradually add half-and-half and chicken broth, stirring constantly.
8. Bring to a gentle simmer, then stir in Parmesan cheese until smooth.
9. Return the chicken to the skillet and simmer for 2–3 minutes until the sauce thickens.
10. Garnish with fresh parsley and extra Parmesan before serving.

• Pasta or fettuccine
• Mashed potatoes or rice
• Steamed broccoli or green beans
• Roasted asparagus or carrots
• Crusty bread to soak up the sauce

• Pound chicken to even thickness for consistent cooking
• Use freshly grated Parmesan for the smoothest sauce
• Don’t overcrowd the pan when searing chicken
• Simmer gently to prevent the sauce from separating

• Refrigerator: Store leftovers in an airtight container for up to 4 days.
• Reheating: Reheat gently on the stovetop over low heat, adding a splash of milk or broth if needed.
• Make-Ahead: The sauce can be prepared in advance and reheated before adding freshly cooked chicken.

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