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### **Ingredients**
– 2 large chicken breasts, halved lengthwise
– Salt and pepper, to taste
– 1 tsp garlic powder
– 2 tbsp olive oil
– 2 tbsp butter
– 8 oz cremini or button mushrooms, sliced
– 4–5 garlic cloves, minced
– 1 cup heavy cream
– ½ cup chicken broth
– ½ cup freshly grated Parmesan cheese
– 1 tsp fresh thyme or ½ tsp dried
– Fresh parsley, for garnish (optional)
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### **Instructions**
1. **Prepare the Chicken**
Season chicken breasts with salt, pepper, and garlic powder. Heat olive oil in a large skillet over medium-high heat. Sear the chicken for 4–5 minutes on each side until golden and cooked through. Remove and set aside.
2. **Sauté the Mushrooms**
In the same pan, reduce heat to medium. Add butter, then toss in the sliced mushrooms. Cook for about 6–8 minutes, stirring occasionally, until the mushrooms are browned and tender.
3. **Add Garlic and Make the Sauce**
Stir in the minced garlic and cook for 1 minute until fragrant. Pour in the chicken broth and stir to deglaze the pan, scraping up all the tasty bits at the bottom. Add the cream, Parmesan cheese, and thyme. Stir until the sauce is smooth and starts to thicken (about 3–5 minutes).
4. **Bring It All Together**
Return the chicken to the skillet, spoon some sauce over the top, and let it simmer gently for another 5 minutes to soak in the flavor.
5. **Serve and Savor**
Garnish with fresh parsley if desired, and serve hot over mashed potatoes, pasta, or rice—or keep it low-carb with cauliflower mash or steamed veggies.
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