A rich and comforting one-pan meal featuring tender chicken, savory mushrooms, and a creamy garlic sauce perfect for any night of the week.

Scale

4 boneless, skinless chicken breasts (600–700 g)

2 tablespoons olive oil (30 ml)

2 tablespoons unsalted butter (30 g)

250 g mushrooms, sliced

1 medium onion, finely chopped

3 cloves garlic, minced

1 cup heavy cream (240 ml)

1/2 cup chicken broth (120 ml)

1/2 cup grated Parmesan cheese (50 g)

1 teaspoon dried thyme (5 g)

1/2 teaspoon black pepper (2 g)

1 teaspoon salt (5 g)

1 tablespoon fresh parsley, chopped

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Season chicken with salt and pepper.

Heat olive oil in a skillet and cook chicken 5–6 minutes per side until golden. Remove and set aside.

Melt butter in the same skillet and cook mushrooms until golden. Add onion and cook until soft, then add garlic.

Pour in chicken broth and simmer briefly. Stir in cream, Parmesan, and thyme.

Return chicken to the skillet and simmer 10–15 minutes until cooked through and sauce thickens.

Garnish with parsley and serve warm.

Use fresh mushrooms for best flavor.

Adjust sauce thickness with broth or simmering time.

Serve immediately for the creamiest texture.