A creamy, comforting chicken dish with rich garlic mushroom sauce, perfect for an easy and satisfying dinner.

Scale

4 boneless, skinless chicken breasts (600 g / 1.3 lb)

2 tablespoons olive oil (30 ml)

2 tablespoons unsalted butter (30 g)

250 g (9 oz) mushrooms, sliced

4 garlic cloves, minced

1 medium onion, finely chopped

240 ml (1 cup) chicken broth

240 ml (1 cup) heavy cream

1 teaspoon salt (5 g)

½ teaspoon black pepper (2 g)

1 teaspoon paprika (5 g)

1 teaspoon dried thyme (5 g)

2 tablespoons fresh parsley (10 g)

1 tablespoon flour (8 g, optional)

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Season chicken with salt, pepper, and paprika.

Heat olive oil and sear chicken 5–6 minutes per side; remove and set aside.

Melt butter and cook mushrooms until golden.

Add onion and cook until soft, then add garlic.

Pour in chicken broth and simmer.

Stir in cream and thyme; add flour slurry if thickening.

Return chicken and simmer 5–7 minutes.

Garnish with parsley and serve.

Use chicken thighs for extra juiciness

Adjust sauce thickness with broth or flour

Best served fresh but can be reheated gently