Lightly season your chicken breasts with salt and pepper.
Heat olive oil in a large skillet over medium-high heat. Sear chicken breasts for about 5-7 minutes on each side until golden brown. Remove and set aside.
In the same pan, reduce heat to medium, sauté chopped onion for 2-3 minutes until softened, then add garlic and cook for an additional minute.
Add sliced mushrooms and cook until browned, about 5 minutes.
Pour in chicken broth, scraping any brown bits from the bottom of the pan. Bring to a gentle simmer.
Once simmering, reduce heat to low, stir in heavy cream and dried thyme. Cook for about 2-3 minutes until the sauce thickens.
Return chicken to the pan, cover, and simmer for about 10-15 minutes, until chicken is cooked through (internal temperature of 165°F).
Garnish with fresh parsley and serve.
Notes
A rich and hearty dish that wraps you in comfort with every spoonful. Perfect for busy weeknights and customizable to your taste!
