# What You'll Need:
→ Poultry
01 - 4 boneless, skinless chicken breasts
→ Vegetables
02 - 8 ounces cremini mushrooms, sliced
03 - 2 cloves garlic, minced
04 - 1 small yellow onion, finely chopped
→ Liquids
05 - 1 cup low-sodium chicken broth
06 - 1 cup heavy cream
→ Seasonings and Oils
07 - 2 tablespoons olive oil
08 - 1 teaspoon dried thyme
09 - 1/2 teaspoon kosher salt
10 - 1/4 teaspoon ground black pepper
→ Garnish
11 - 2 tablespoons chopped fresh parsley
# Directions:
01 - Evenly sprinkle kosher salt, ground black pepper, and dried thyme over both sides of each chicken breast.
02 - Heat olive oil in a large skillet over medium-high heat. Sear chicken breasts for 4–5 minutes per side until golden brown and cooked through. Transfer to a plate and cover lightly with foil.
03 - Add chopped onion and sliced mushrooms to the same skillet. Sauté over medium heat for 5 minutes until softened, stirring occasionally. Add minced garlic and cook for 1 additional minute until fragrant.
04 - Pour in chicken broth and bring to a simmer, scraping any browned bits from the skillet. Allow to reduce by half, about 3–4 minutes.
05 - Reduce heat to medium-low and stir in heavy cream. Simmer gently for 3–4 minutes until sauce is slightly thickened.
06 - Return seared chicken breasts to the skillet. Spoon sauce over the top. Simmer for 3–4 minutes, until chicken is heated through and the sauce coats the chicken.
07 - Sprinkle with chopped parsley just before serving.
