Instructions
Step 1 Season the chicken breasts with salt and black pepper on both sides.
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Step 2 Heat olive oil and butter in a skillet over medium heat.
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Step 3 Sear the chicken breasts for 4–5 minutes on each side until golden brown, then remove and set aside.
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Step 4 In the same skillet, add garlic and mushrooms, cooking until softened.
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Step 5 Pour in chicken broth and heavy cream, then stir in Dijon mustard and thyme.
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Step 6 Simmer the sauce for 5–7 minutes until slightly thickened.
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Step 7 Return the chicken to the skillet and spoon sauce over the top.
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Step 8 Sprinkle Swiss cheese over the chicken, cover, and cook until the cheese is melted and the chicken is cooked through.
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Step 9 Garnish with fresh parsley and serve warm.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat or in the microwave in short intervals. Add a splash of broth or cream when reheating to maintain the sauce’s creamy texture.
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