Ingredients
Scale
- 4 boneless, skinless chicken breasts
- Salt and black pepper to taste
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 pound mushrooms, sliced
- 1 cup chicken broth
- 1 cup heavy cream
- 1 tablespoon fresh thyme leaves
- 1 ripe avocado, peeled, pitted, and sliced
- 1 cucumber, thinly sliced
Instructions
- Season the Chicken: Start by seasoning the chicken breasts generously with salt and black pepper.
- Sear the Chicken: Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown on both sides and cooked through, about 6-7 minutes per side. Remove the chicken and set aside.
- Cook the Garlic and Mushrooms: In the same skillet, reduce the heat to medium and add the garlic and mushrooms. Sauté until the mushrooms are golden and the garlic is fragrant, about 5 minutes.
- Deglaze the Pan: Pour in the chicken broth and stir, scraping up any browned bits from the bottom of the skillet.
- Add Cream and Thyme: Stir in the heavy cream and fresh thyme leaves. Bring to a simmer and cook until the sauce thickens slightly, about 8-10 minutes.
- Combine and Serve: Return the chicken to the skillet, spooning the sauce over it. Cook for an additional 3-4 minutes to reheat the chicken thoroughly. Serve topped with the garlic mushroom sauce, accompanied by sliced avocado and cucumber on the side.
- Prep Time: 15 minutes
- Cook Time: 30 minutes