This recipe is my husband’s favorite; he always wants more.

Directions

1. Preheat your oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
3. Add the sliced mushrooms to the skillet and cook until they are tender and golden brown, about 5 minutes.
4. Stir in the heavy cream and Parmesan cheese, and season with thyme, salt, and pepper. Let the mixture simmer for a few minutes until it thickens slightly.
5. Place the chicken breasts in a baking dish and pour the mushroom cream sauce over the top.
6. Cover the dish with foil and bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and tender.
7. Remove the foil and bake for an additional 5 minutes to allow the top to brown slightly.
8. Garnish with fresh parsley before serving.

Variations & Tips

For a bit of extra flavor, you can add a splash of white wine to the mushroom sauce. If you prefer a bit of spice, a pinch of red pepper flakes can add a nice kick. You can also substitute the chicken breasts with chicken thighs for a juicier result. For a dairy-free option, use coconut cream instead of heavy cream and nutritional yeast in place of Parmesan cheese.