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.
This Creamy Mushroom Chicken is a game changer! The depth of flavor is incredible, and it's surprisingly simple to make. A new weeknight staple!
The chicken was a bit dry, even though I followed the instructions carefully. The sauce was nice, but I'll try cooking the chicken differently next time.
Easy and delicious recipe, perfect for a weeknight meal. I added a little bit of parmesan cheese at the end for extra flavor, and it was great!
This is a restaurant-quality dish made easy! The instructions are clear, and the result is absolutely delicious. A must-try recipe!
Outstanding! This recipe is perfect for a dinner party. My guests were so impressed. The creamy texture and rich flavor profile are spot on.
