Creamy Mushroom Chicken Skillet

1.Pat the chicken breasts dry with paper towels. Season both sides generously with salt and freshly ground black pepper.

2.Heat olive oil in a large skillet over medium-high heat until shimmering. Add the chicken breasts and cook for 5-6 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F/74°C). Remove chicken from skillet and set aside on a plate, tented with foil to keep warm.

3.In the same skillet, reduce heat to medium and add butter. Once melted, add the chopped celery and sliced mushrooms. Sauté for 5-7 minutes, stirring occasionally, until the mushrooms are browned and the celery is tender.

4.Add the minced garlic and dried thyme to the skillet. Cook for 1 minute until fragrant, stirring constantly to prevent burning.

5.Pour in the chicken broth to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon. Let it simmer for 2 minutes to reduce slightly.

6.Reduce heat to low and stir in the heavy cream and grated Parmesan cheese. Cook, stirring frequently, until the sauce thickens slightly, about 3-4 minutes. Season the sauce with salt and pepper to taste.

7.Return the cooked chicken breasts to the skillet, nestling them into the creamy mushroom sauce. Spoon some sauce over the chicken and cook for an additional 2 minutes to reheat and meld flavors.

8.Sprinkle chopped fresh parsley over the dish before serving for a fresh, vibrant finish.