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Begin by seasoning the chicken breasts with salt and pepper on both sides. In a large skillet, heat the olive oil over medium heat. Add the chicken breasts and cook until golden brown on each side, about 5-7 minutes per side. Once cooked, remove the chicken from the skillet and set aside.
In the same skillet, add the diced onion and sliced mushrooms. Sauté until the onions are translucent and the mushrooms have released their moisture, about 5 minutes. Add the minced garlic and cook for an additional minute, or until fragrant.
Pour in the chicken broth and stir, scraping up any browned bits from the bottom of the skillet. Allow the broth to simmer for a couple of minutes to reduce slightly.
Lower the heat and add the heavy cream, stirring to combine. Let the sauce simmer for a few minutes until it begins to thicken. Stir in the Parmesan cheese and return the chicken breasts to the skillet, spooning some of the sauce over the top.
Cover the skillet and let the chicken simmer in the sauce for about 10 minutes, or until it is fully cooked through and the sauce has thickened to your liking.
Serve the chicken with a generous spoonful of sauce, garnished with fresh parsley. This dish pairs beautifully with a side of mashed potatoes, steamed vegetables, or a simple green salad.
Tips and Conclusion
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