
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.
I found the sauce to be too thin. I followed the instructions, but it didn't thicken as much as I would have liked. The flavor was okay.
Really enjoyed this recipe! Very easy to follow, and the results were delicious. Would definitely make it again and experiment with different mushroom varieties.
The dish was alright. I felt it needed something extra, maybe some onions or shallots to build the flavors a bit more. The texture was great though.