Mushroom Sauce Chicken in 30 Minutes

Instructions:

1. Pat the chicken breasts dry and season both sides with salt, black pepper, and garlic powder.
2. Heat olive oil in a 12-inch stainless steel or cast iron skillet over medium-high heat until shimmering.
3. Add the chicken and sear for 5–7 minutes per side without moving them, until a mahogany-colored crust forms and the internal temperature reaches 165°F (74°C). Remove chicken to a plate and let it rest.
4. Reduce heat to medium. Add butter to the same pan. Once foaming, add sliced mushrooms and cook undisturbed for 3 minutes to brown.
5. Stir in the minced garlic and dried thyme, sautéing for 1 minute until fragrant.
6. Pour in the chicken broth, scraping the bottom of the pan with a whisk to release the fond. Let the liquid reduce by half.
7. Stir in the heavy cream and simmer for 3–5 minutes until the sauce thickens and looks glossy.
8. Stir in the fresh parsley, then slide the rested chicken and any accumulated juices back into the pan to glaze.