Creamy Garlic Mushroom Chicken

Ingredients

• 1 ½ lb boneless, skinless chicken breasts, about 2 large or 3–4 small (680 g)
• 1 tsp fine salt, divided
• ½ tsp black pepper
• ½ tsp garlic powder
• ½ tsp paprika
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 8 oz cremini mushrooms, 225 g, sliced
• 4 garlic cloves, finely chopped
• ½ tsp dried thyme, or 1 tsp fresh thyme leaves
• ¾ cup chicken broth, 180 ml
• ¾ cup heavy cream (double cream), 180 ml
• ⅓ cup Parmesan cheese, 30 g, finely grated
• 2 tbsp fresh parsley, chopped

Instructions

1. If the chicken breasts are large, slice them in half horizontally. Cover with plastic wrap and pound with a rolling pin or meat mallet to an even ¾ inch (2 cm) thickness. Pat dry with paper towels.
2. Mix ¾ teaspoon of the salt with the pepper, garlic powder and paprika, and season the chicken on both sides.
3. Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the chicken and cook without moving it for 5 to 6 minutes, until deep golden underneath. Turn and cook for 4 to 5 minutes more, until it reaches about 155°F (68°C) inside. Transfer to a plate.
4. Reduce the heat to medium and add the butter to the pan. Add the mushrooms in a single layer with the remaining ¼ teaspoon of salt and cook, stirring occasionally, for 5 to 6 minutes, until browned and any liquid has evaporated.
5. Add the garlic and thyme and cook for 30 seconds, until fragrant. Pour in the broth and scrape up the browned bits from the bottom of the pan. Simmer for 2 minutes, until reduced by about half.
6. Stir in the cream and Parmesan and simmer gently for 2 to 3 minutes, until the sauce coats the back of a spoon.
7. Return the chicken and any juices from the plate to the pan. Spoon the sauce over and simmer for 2 to 3 minutes, until the chicken reaches 165°F (74°C). Sprinkle with parsley and serve.