This recipe is surprisingly simple to make, even for beginner cooks. Follow these step-by-step instructions to create a restaurant-worthy dish in your own kitchen:

1. Prepare the Chicken: Begin by patting the chicken breasts dry with paper towels. This step is crucial for achieving a good sear. Season both sides of the chicken generously with salt and black pepper. Patting the chicken dry removes excess moisture, allowing it to brown properly in the pan instead of steaming. Don’t be shy with the seasoning; it’s the foundation of flavor for the chicken.
2. Sear the Chicken: Heat olive oil and butter in a large skillet over medium-high heat. Make sure the skillet is large enough to comfortably fit the chicken breasts without overcrowding. Overcrowding the pan will lower the temperature and prevent the chicken from searing properly. Once the oil and butter are hot and shimmering (a sign they’re ready), carefully add the chicken breasts to the skillet. Sear the chicken for about 4-5 minutes per side, or until golden brown and cooked through. A good sear creates a flavorful crust and locks in the juices. Use a meat thermometer to ensure the internal temperature of the chicken reaches 165°F (74°C). Remove the chicken from the skillet and set aside on a plate, tented with foil to keep warm.
3. Sauté the Onion and Garlic: In the same skillet (don’t wipe it clean – those browned bits are full of flavor!), add the diced onion. Sauté over medium heat for about 3-4 minutes, or until softened and translucent. Stir occasionally to prevent sticking and ensure even cooking. Once the onion is softened, add the minced garlic and cook for another minute, or until fragrant. Be careful not to burn the garlic, as it can become bitter. Cooking the onion and garlic first builds a flavorful base for the sauce.
4. Add the Mushrooms: Add the sliced mushrooms to the skillet with the onions and garlic. Increase the heat slightly to medium-high. Sauté the mushrooms for about 8-10 minutes, or until they are softened, have released their moisture, and are starting to brown. Stir occasionally, scraping up any browned bits from the bottom of the skillet. Mushrooms release a lot of water as they cook; cooking them over medium-high heat helps this moisture evaporate and allows them to brown properly, which enhances their flavor.
5. Deglaze the Pan (Optional but Recommended): If there are browned bits stuck to the bottom of the skillet after sautéing the mushrooms, deglaze the pan by pouring in the chicken broth. Use a wooden spoon or spatula to scrape up those flavorful browned bits (fond) from the bottom of the skillet and incorporate them into the broth. This step adds a depth of flavor to the sauce.
6. Create the Creamy Sauce: Pour in the heavy cream, dried thyme, and dried oregano into the skillet with the mushrooms and broth (if used). Stir well to combine all the ingredients. Bring the sauce to a simmer, then reduce the heat to low and let it simmer gently for about 5-7 minutes, or until the sauce has thickened slightly. Simmering allows the flavors to meld together and the sauce to reduce and thicken. Taste the sauce and adjust seasoning with salt and pepper as needed.
7. Combine Chicken and Sauce: Return the cooked chicken breasts to the skillet with the creamy mushroom sauce. Spoon the sauce over the chicken to coat it evenly. Simmer for another 2-3 minutes, or until the chicken is heated through and the sauce has thickened to your desired consistency. Avoid overcooking the chicken at this stage, as it can become dry.
8. Garnish and Serve: Remove the skillet from the heat. Stir in the chopped fresh parsley. Garnish with extra fresh parsley if desired. Serve the Creamy Garlic Mushroom Chicken immediately while it’s hot and flavorful.