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.
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!
Amazing! This recipe exceeded all expectations. The chicken was tender and the sauce was perfectly balanced. Highly recommend!
Very good recipe, easy to follow. I would recommend browning the chicken a bit more to get some nice color and flavor before adding the sauce.
The chicken was cooked well, but the sauce needed more seasoning. I think a pinch of salt and pepper would have made a big difference. Otherwise, a decent meal.
The recipe was easy to follow. I added a splash of dry sherry and it was delicious. I'd recommend the recipe, but consider adding a little acid to balance the richness.
