Chicken Breast in Creamy Mushroom Sauce

Heat olive oil in a large skillet over medium heat. Season the chicken breasts with salt and pepper.
Cook the chicken for 6-7 minutes per side until golden brown and cooked through (internal temperature should reach 165°F/74°C). Remove the chicken from the skillet and set aside.
2. Prepare the Mushroom Sauce:

In the same skillet, sauté the chopped onion and garlic for about 3 minutes until softened.
Add the sliced mushrooms and cook for another 5 minutes until tender and browned.
3. Make the Creamy Sauce:

Pour in the chicken broth and add thyme, scraping up any browned bits from the bottom of the skillet.
Stir in the heavy cream and bring the mixture to a simmer. Let it cook for 3-4 minutes until the sauce thickens slightly.
4. Combine and Simmer:

Return the cooked chicken breasts to the skillet, ensuring they are coated with the creamy mushroom sauce.
Simmer for an additional 2-3 minutes to warm through.
5. Garnish and Serve:

Garnish the dish with freshly chopped parsley before serving.
Serving and Storage Tips: