Ingredients:

  • 4 large boneless, skinless chicken breasts (approx. 2 lb / 900g raw)
  • 1 tbsp olive oil
  • 1 lb cremini mushrooms, sliced
  • 1 medium yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 2 cups chicken broth (low sodium)
  • 1 cup heavy cream
  • 1 tsp dried thyme
  • 1/2 tsp salt (or to taste)
  • 1/4 tsp black pepper (or to taste)
  • 2 tbsp fresh parsley, chopped (for garnish)

Instructions:

  1. Preheat oven to 375°F (190°C). Pat chicken breasts dry with paper towels and season generously on both sides with salt and black pepper.
  2. Heat olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Add chicken breasts and sear for 3-4 minutes per side until golden brown and a crust forms. Do not cook through. Remove chicken from skillet and set aside on a plate.
  3. Add sliced mushrooms to the same skillet and sauté for 5-7 minutes until softened and nicely browned, scraping up any browned bits from the bottom. Add the chopped yellow onion and cook for another 3-4 minutes until translucent. Stir in minced garlic and dried thyme, cooking for 1 minute until fragrant.
  4. Push the sautéed vegetables to one side of the skillet. Add butter to the empty side and let it melt. Stir in flour with the melted butter, cooking for 1 minute to create a light roux, ensuring no lumps.
  5. Gradually whisk in the chicken broth into the roux, stirring continuously until the sauce begins to thicken and is smooth. Incorporate the vegetables into the sauce. Stir in heavy cream, remaining salt, and black pepper. Bring to a gentle simmer and cook for 2-3 minutes until the sauce is smooth and velvety.
  6. Return the seared chicken breasts to the skillet, nestling them into the mushroom cream sauce. Ensure the chicken is partially submerged but the tops are exposed for even baking. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) and the sauce is bubbly.
  7. Remove from oven. Let the dish rest for 5 minutes before serving. Garnish with fresh chopped parsley if desired.