Black Pepper Chicken with Mushrooms: A Savory and Flavorful Delight

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Season the chicken breasts with salt, black pepper, garlic powder, and onion powder.
Add the chicken to the skillet and cook for 6–7 minutes on each side, until the chicken is golden brown and fully cooked through (internal temperature should reach 165°F/75°C). Remove the chicken from the skillet and set aside.
Sauté the Mushrooms:

In the same skillet, melt 1 tablespoon of butter and add the remaining tablespoon of olive oil.
Add the sliced mushrooms to the skillet and sauté for 4–5 minutes, or until the mushrooms are browned and softened. Stir occasionally to ensure they cook evenly.
Prepare the Sauce:

Pour the chicken broth into the skillet with the mushrooms and bring it to a simmer.
Stir in the heavy cream, black pepper, thyme, and more salt if needed. Let the sauce simmer for 3–5 minutes, allowing it to thicken slightly.
Combine Chicken and Sauce:

Return the cooked chicken breasts to the skillet, spooning the sauce and mushrooms over the chicken. Let the chicken simmer in the sauce for 2–3 minutes, allowing the flavors to meld together.
Serve:

Garnish the dish with freshly chopped parsley for a pop of color and added freshness. Serve over rice, mashed potatoes, or your favorite side dish.
Serving and Storage Tips: