Creamy Mushroom Chicken with Cherry Tomatoes

1Season the chicken breasts (4) with salt and pepper.

2In a large skillet, heat olive oil (1 tablespoon) over medium-high heat. Add the chicken breasts (4) and cook until golden brown and cooked through. Remove from the pan and set aside.

3Add butter (1 tablespoon) to the same skillet. Saute the diced onion (1) and minced garlic (2 cloves) until softened.

4Add the sliced mushrooms and cook until they release their juices.

5Pour in the chicken broth (1 cup) and bring to a simmer. Let it cook for a few minutes.

6Stir in the heavy cream (1 cup), dried thyme (1 teaspoon), and dried parsley (1 teaspoon). Simmer until the sauce thickens.

7Return the cooked chicken breasts (4) to the skillet and coat them with the creamy mushroom sauce. Simmer for a few more minutes.

8Add the halved cherry tomatoes (1 pint) and cook for another 2-3 minutes until softened.

9Garnish with fresh chopped parsley before serving.

10Serve the Creamy Mushroom Chicken with Cherry Tomatoes (1 pint) hot and enjoy!