Instructions
Step 1: Heat the olive oil in a large skillet over medium-high heat. Season the chicken pieces with salt and pepper, then add them to the skillet. Cook until the chicken is golden and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
Step 2: In the same skillet, melt the butter. Add the sliced mushrooms and cook until they are browned and their moisture has evaporated, about 5 minutes.
Step 3: Stir in the minced garlic and thyme. Cook for 1 minute until fragrant.
Step 4: Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet. Let it simmer for 2-3 minutes to reduce slightly.
Step 5: Lower the heat and stir in the heavy cream and Parmesan cheese. Simmer gently for 3-4 minutes until the sauce thickens.
Step 6: Return the cooked chicken to the skillet and coat it with the creamy mushroom sauce. Cook for an additional 2-3 minutes to heat through.
Step 7: Garnish with fresh parsley or thyme and serve hot over pasta, rice, or mashed potatoes.
Storage Information
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or cream if needed to loosen the sauce. This dish is not ideal for freezing due to the cream-based sauce.
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