Season the chicken with salt and pepper on both sides.

Heat the olive oil in a large skillet over medium heat. Add chicken breasts and cook for 5-6 minutes per side until golden brown and cooked through. Remove and set aside.

In the same skillet, add the sliced mushrooms. Cook for 5 minutes, stirring occasionally, until they soften and release their juices.

Add garlic and sauté for 1 minute until fragrant.

Pour in the chicken broth, scraping the bottom of the skillet to loosen any brown bits.

Stir in the Dijon mustard, thyme, and heavy cream. Let it simmer for about 5 minutes, or until the sauce thickens slightly.

Return the chicken to the skillet and spoon the sauce over the top. Simmer for another 3-5 minutes until everything is heated through.

Garnish with parsley if using and serve hot over rice, mashed potatoes, or with steamed veggies.

Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes

Kcal: Approx. 390 per serving | Servings: 4