# What You'll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts
02 - 1/2 teaspoon salt
03 - 1/2 teaspoon black pepper
04 - 2 tablespoons olive oil
→ Mushrooms & Vegetables
05 - 2 cups sliced cremini or white mushrooms
06 - 1 small yellow onion, finely chopped
07 - 3 cloves garlic, minced
→ Sauce
08 - 1 cup heavy cream
09 - 1/2 cup low-sodium chicken broth
10 - 1 teaspoon Dijon mustard
11 - 1 teaspoon fresh thyme leaves
12 - 1 teaspoon fresh rosemary, minced
13 - 1 tablespoon fresh parsley, chopped
14 - 1/2 cup grated Parmesan cheese
# How to Make It:
01 - Sprinkle salt and black pepper evenly over both sides of the chicken breasts.
02 - Heat olive oil in a large skillet over medium-high heat. Add chicken and cook 5 to 6 minutes per side until golden and cooked through. Remove and keep warm.
03 - In the same skillet, add mushrooms and chopped onion. Cook 5 to 6 minutes until softened and lightly browned. Stir in minced garlic and cook 1 minute more.
04 - Pour in chicken broth, scraping up any browned bits from the pan. Reduce heat to medium.
05 - Add heavy cream, Dijon mustard, thyme, rosemary, and Parmesan cheese to the skillet. Simmer gently for 3 to 4 minutes until the sauce thickens.
06 - Return the chicken to the skillet, spoon sauce and mushrooms over them, and simmer for 2 to 3 minutes until heated through.
07 - Stir in fresh parsley, then taste and adjust seasoning if necessary before serving.
