Ingredients

• 4 boneless, skinless chicken breasts (or thighs)
• Salt and black pepper, to taste
• 2 tablespoons olive oil
• 3 tablespoons butter, divided
• 8 oz mushrooms (cremini or white button), sliced
• 4 cloves garlic, minced
• 2 tablespoons all purpose flour
• 1 cup chicken broth
• 1 cup heavy cream (or half and half)
• ½ cup grated Parmesan cheese
• ½ teaspoon fresh or dried thyme (optional)
• Fresh parsley, chopped, for garnish (optional)

Instructions

1. Pat chicken dry and, if using breasts, pound to an even thickness. Season with salt and pepper.
2. Heat olive oil in a large skillet over medium high heat. Sear chicken 3–6 minutes per side until golden and nearly cooked through. Transfer to a plate.
3. Melt 2 tablespoons butter in the same skillet. Add mushrooms and cook 5–7 minutes, until liquid evaporates and mushrooms are golden.
4. Add garlic cook 30 seconds to 1 minute until fragrant.
5. Sprinkle flour over mushrooms and garlic stir and cook 1 minute. Whisk in chicken broth, scraping up browned bits, then whisk in cream. Simmer 3–5 minutes until thickened.
6. Stir in Parmesan and thyme (if using) until melted. Taste and adjust seasoning.
7. Return chicken to the skillet, spoon sauce over the top, and simmer 1–2 minutes until chicken reaches 165°F internally. Garnish with parsley and serve.

Notes

• Don't rush the mushroom step  proper browning builds real depth into the sauce.
• Use freshly grated Parmesan for the smoothest sauce.
• Avoid low fat or nonfat milk as a cream substitute it leaves the sauce too thin.

Storage

• Fridge: Airtight container, up to 3–4 days.
• Freezer: Freezes reasonably well sauce may separate slightly on thawing but comes back together when whisked and reheated.
• Reheat: Stovetop over medium low with a splash of broth or cream, or microwave in 30 second bursts.

Nutrition Estimate (per serving)