Heat a large skillet over medium-high heat and add 2 tablespoons of oil, waiting until it shimmers and smells slightly nutty.
Season the chicken breasts generously with salt and pepper, then carefully place them in the hot skillet. Sear for about 4-5 minutes on each side until golden brown and cooked through. Remove the chicken and set aside to rest.
Add the sliced mushrooms to the same skillet and cook for about 5 minutes, stirring occasionally, until they release their moisture and turn a deep brown around the edges.
Push the mushrooms to one side of the pan and add the minced garlic to the empty space. Sauté for 30 seconds until fragrant, making sure not to burn it.
Pour in the chicken broth or white wine, scraping the bottom of the skillet with a spatula to lift any browned bits—these add flavor to the sauce. Let it simmer for 3 minutes to reduce slightly.
Lower the heat to medium and slowly pour in the heavy cream, stirring constantly. Allow the sauce to simmer gently until it thickens and becomes velvety, about 3-4 minutes.
Return the seared chicken breasts to the skillet, spooning the sauce over the top. Cover and cook on low heat for another 8-10 minutes until the chicken is heated through and juices run clear.
Remove the skillet from heat and let the chicken rest for 5 minutes. Garnish with chopped parsley or thyme for a burst of fresh flavor.
Slice the chicken and serve it hot, spooning the velvety mushroom sauce over each piece. Enjoy this cozy, rich dish with rice, pasta, or crusty bread.
