2 Chicken Breasts (Boneless and skinless, for tenderness)

1 tsp Salt (To season the chicken)

1/2 tsp Black Pepper (Freshly ground, for seasoning the chicken)

1 tbsp Olive Oil (Extra virgin, for cooking)

1 cup Mushrooms (Sliced, for the sauce)

2 Garlic Cloves (Minced, for the sauce)

1/2 cup Chicken Broth (For deglazing and flavor)

1 cup Heavy Cream (For creaminess)

1/2 tsp Thyme (Dried, for seasoning)

1/4 cup Parmesan Cheese (Grated, for richness)

Parsley (Chopped, for garnish)

Cook Mode Prevent your screen from going dark

Preheat your oven to 375°F (190°C). Season the chicken breasts with salt and pepper, then place them in the baking dish. Drizzle with olive oil.
Cover the dish with aluminum foil and bake for 25-30 minutes, or until the chicken is thoroughly cooked and the juices run clear.

While the chicken is baking, heat a skillet over medium heat. Add the sliced mushrooms and minced garlic, sautéing until the mushrooms are golden brown.
Deglaze the skillet with chicken broth, scraping up any browned bits from the bottom.
Reduce the heat to low and stir in the heavy cream, thyme, and Parmesan cheese. Simmer gently until the sauce thickens. Season with salt and pepper to taste.

Once the chicken is baked, remove it from the oven and let it rest for a few minutes.
Serve the chicken breasts topped with the mushroom cream sauce. Garnish with chopped parsley for a touch of color and freshness.