Instructions
- Prepare the Chicken
Pat the chicken breasts dry with paper towels. If they are thick, slice them in half horizontally or pound lightly so they cook evenly. - Make the Coating
In a shallow bowl, mix flour, grated Parmesan cheese, garlic powder, paprika, salt, and black pepper. - Coat the Chicken
Dredge each chicken breast in the flour mixture, pressing lightly so the coating sticks evenly. - Cook the Chicken
Heat olive oil and butter in a large skillet over medium-high heat. Add the chicken and cook for 5–6 minutes per side, until golden brown and cooked through. Remove from the skillet and set aside. - Cook the Mushrooms
In the same skillet, melt butter over medium heat. Add the sliced mushrooms and cook for 5–6 minutes until they soften and become slightly golden. - Add Garlic
Stir in the minced garlic and cook for about 30 seconds until fragrant. - Make the Creamy Sauce
Pour in the heavy cream and chicken broth. Stir well and bring to a gentle simmer. Add Parmesan cheese, thyme, and black pepper. Cook for 3–4 minutes until the sauce thickens slightly. - Combine the Chicken and Sauce
Return the crispy chicken to the skillet and spoon the creamy mushroom sauce over the top. Simmer for 2–3 minutes so the flavors blend together. - Garnish and Serve
Sprinkle with fresh parsley and serve hot.
Recipe Details
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Difficulty Level: Easy
Variations & Substitutions
- Add spinach to the sauce for extra color and nutrients.
- Replace heavy cream with half-and-half for a lighter version.
- Use chicken thighs instead of breasts for juicier meat.
- Add a splash of white wine to the sauce for deeper flavor.
Serving Suggestions
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