Ingredients

4 small chicken breasts (boneless and skinless, pounded to an even thickness)

1 tablespoon olive oil

1 teaspoon garlic powder

1 teaspoon paprika

1 teaspoon salt

1 teaspoon cracked pepper

2 tablespoons butter

1 small onion (finely chopped)

3 cloves garlic (minced)

8 ounces fresh mushrooms (sliced)

1 teaspoon dried thyme

1 teaspoon dried rosemary

1/4 cup dry white wine

2 tablespoons all-purpose flour

1 cup chicken broth

1 cup heavy cream

1/2 cup grated Parmesan cheese

Instructions

Step 1: Preheat the oven to 375°F.

Step 2: Season the chicken breasts on both sides with garlic powder, paprika, salt, and pepper.

Step 3: Heat olive oil in a large ovenproof skillet over medium-high heat. Sear the chicken breasts until golden brown, about 2-3 minutes per side. Cook in batches if needed. Remove the chicken and set aside on a plate.

Step 4: In the same skillet, melt the butter over medium heat. Add the chopped onion and sauté until translucent, about 3 minutes. If there are browned bits on the pan, deglaze with a splash of chicken broth.

Step 5: Add the minced garlic and sliced mushrooms. Cook until the mushrooms brown and the liquid evaporates.

Step 6: Stir in the dried thyme and rosemary, cooking for another minute to release their aroma.

Step 7: Pour in the white wine and cook until it has reduced by half.

Step 8: Sprinkle the flour over the mushroom mixture, stirring constantly to combine and cook the flour for about 2 minutes.

Step 9: Gradually whisk in the chicken broth and heavy cream. Bring the sauce to a simmer and cook until it thickens.

Step 10: Stir in the grated Parmesan cheese until melted and smooth. Adjust seasoning with additional salt and pepper to taste.

Step 11: Return the seared chicken breasts to the skillet, nestling them into the sauce. Transfer the skillet to the preheated oven and bake for 20 minutes, or until the chicken reaches an internal temperature of 165°F.

Step 12: Let the dish rest for a few minutes before serving to allow the flavors to meld.

Tips & Variations

Use a meat thermometer to ensure the chicken is perfectly cooked without drying out.

If you prefer, substitute heavy cream with half-and-half for a lighter sauce.

Fresh herbs can be used instead of dried for a brighter flavor.

Add a splash of lemon juice at the end for a hint of brightness.

Serve over rice, pasta, or mashed potatoes to soak up the creamy sauce.

FAQs

Can I use other types of mushrooms?

Yes, you can use cremini, shiitake, or portobello mushrooms for different textures and flavors. Just slice them similarly and cook until browned.

Is it necessary to sear the chicken first?

Searing the chicken creates a flavorful crust and helps lock in moisture, which enhances the overall taste and texture. It is recommended but you can skip it if short on time.