Creamy Garlic Mushroom Chicken

Heat 1 tablespoon of olive oil in a large pan over medium-high heat. Add the chicken pieces, season with salt and black pepper, and cook until golden brown and cooked through, about 5-7 minutes. Remove the chicken from the pan and set aside.

Sauté the Vegetables:
In the same pan, add the remaining olive oil and butter. Once the butter has melted, add the chopped onion and sauté until soft and translucent, about 3 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant. Add the sliced mushrooms and cook until browned and tender, about 5 minutes.

Add the Seasonings:
Sprinkle in the dried thyme and oregano, then pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Let it simmer for 2 minutes.

Make the Creamy Sauce:
Reduce the heat to low and stir in the heavy cream, Dijon mustard, and grated Parmesan cheese. Let the sauce simmer until it thickens slightly, about 3-5 minutes.

Combine Chicken and Sauce:
Return the cooked chicken to the pan and stir to coat it in the creamy sauce. Simmer for another 2 minutes until everything is well combined and heated through.

Serve:
Garnish with fresh parsley and serve hot over rice or pasta.

Serving and Storage Tips