# Components:
→ Chicken
01 - 4 boneless, skinless chicken breasts (approximately 150g each)
02 - 1/2 teaspoon salt
03 - 1/2 teaspoon black pepper
04 - 1/2 teaspoon paprika
05 - 2 tablespoons olive oil
→ Mushrooms & Aromatics
06 - 250g cremini or white mushrooms, sliced
07 - 4 cloves garlic, minced
08 - 1 small yellow onion, finely chopped
09 - 2 tablespoons unsalted butter
→ Sauce
10 - 3/4 cup chicken broth
11 - 3/4 cup heavy cream
12 - 1/4 cup grated Parmesan cheese
13 - 1 teaspoon dried thyme or 2 teaspoons fresh thyme leaves
14 - 1 tablespoon chopped fresh parsley, plus extra for garnish
# Directions:
01 - Thoroughly pat dry the chicken breasts. Season generously on both sides with salt, black pepper, and paprika.
02 - Heat olive oil in a large skillet over medium-high heat. Carefully place the seasoned chicken breasts in the hot skillet. Sear for 5–6 minutes per side, until a golden-brown crust forms and the chicken is cooked through. Remove the chicken from the skillet and set aside on a plate, loosely covering to retain warmth.
03 - In the same skillet, melt the unsalted butter over medium heat. Add the sliced mushrooms and sauté for 4–5 minutes, until they release their moisture and begin to brown. Introduce the finely chopped onion and cook for an additional 2 minutes until softened. Stir in the minced garlic and cook for 30 seconds until fragrant.
04 - Pour the chicken broth into the skillet, using a spatula to scrape up any browned bits from the bottom of the pan. Allow the broth to simmer for 2 minutes.
05 - Reduce the heat to medium-low. Stir in the heavy cream, grated Parmesan cheese, and thyme. Allow the sauce to simmer gently for 3–4 minutes, or until it has thickened to a desirable consistency.
06 - Return the seared chicken breasts to the skillet, nestling them into the prepared sauce. Spoon some of the sauce over the chicken. Continue to simmer for 2–3 minutes, allowing the chicken to heat through completely.
07 - Sprinkle the dish with fresh chopped parsley. Serve immediately.
