Ingredients:
For the Chicken:
4 boneless, skinless chicken breasts
2 tbsp olive oil
2 tbsp butter
1 tsp salt
1 tsp black pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
½ tsp Italian seasoning
For the Creamy Mushroom Sauce:
2 tbsp butter
10 oz (300 g) mushrooms, sliced
4 garlic cloves, minced
1 small onion, finely diced
1½ cups heavy cream
½ cup chicken broth
¾ cup freshly grated Parmesan cheese
1 tsp Dijon mustard (optional)
½ tsp Italian seasoning
Salt and black pepper to taste
2 tbsp chopped fresh parsley
Instructions:
Pat the chicken breasts dry and season both sides with salt, pepper, garlic powder, onion powder, paprika, and Italian seasoning.
Heat the olive oil and butter in a large skillet over medium-high heat.
Sear the chicken for 5–6 minutes per side until golden brown. Remove from the skillet and set aside.
Reduce the heat to medium. Add the butter, mushrooms, and onion. Cook for 5–7 minutes until softened and lightly browned.
Stir in the garlic and cook for 30 seconds until fragrant.
Pour in the chicken broth and scrape up any browned bits from the bottom of the pan.
Add the heavy cream, Parmesan cheese, Dijon mustard, and Italian seasoning. Simmer for 3–5 minutes until the sauce thickens slightly.
Return the chicken to the skillet, spoon the sauce over the top, and simmer for 8–10 minutes.
Sprinkle with fresh parsley and serve immediately with mashed potatoes, pasta, rice, or roasted vegetables😋😋