Preheat oven to 375°F (190°C). Season chicken breasts with salt, pepper, and paprika.
Heat olive oil in a large oven-safe skillet over medium-high heat. Sear chicken breasts for 2-3 minutes per side until golden brown.
Remove chicken from skillet and set aside. Add sliced mushrooms to the skillet and cook until softened, about 5-7 minutes.
Stir in minced garlic and thyme; cook for 1 minute more. Pour in chicken broth and heavy cream, then bring to a simmer.
Return chicken breasts to the skillet, nestling them into the sauce. Transfer the skillet to the preheated oven.
Bake for 20-25 minutes, or until chicken is cooked through and sauce has thickened slightly.
Garnish with fresh parsley before serving. Serve hot with rice, pasta, or roasted vegetables.
It was okay. The sauce was a bit too rich for my taste, but the chicken was cooked perfectly. I might try it again and adjust the amount of cream.
This was a really tasty and easy recipe to follow. I added a little bit of garlic to the sauce, which I think enhanced the flavor. Highly recommended.
Absolutely fantastic! The chicken was so tender and the mushroom sauce was incredibly creamy. My family devoured it. Will definitely make this again!
This is now my go-to recipe for a comforting and delicious meal. The creamy sauce is heavenly and the chicken melts in your mouth. Five stars!
I found the sauce to be bland. It needed more depth of flavor. Perhaps a little white wine would have helped. The chicken was fine though.
