Creamy Mushroom Skillet Chicken

Instructions

1. 1
   Season the chicken breast pieces evenly on both sides with salt and a generous amount of cracked black pepper.
2. 2
   In a large skillet (ideally cast iron), melt one tablespoon of butter with the olive oil over medium-high heat.
3. 3
   Add the chicken to the pan and sear for 4-5 minutes per side until beautifully golden-brown but still juicy inside. Remove the chicken from the skillet and transfer to a covered plate to keep warm.
4. 4
   Turn the heat down to medium and add the second tablespoon of butter to the same pan. Toss in the chopped onion and minced garlic, cooking for 2 minutes until they start to soften.
5. 5
   Add the sliced mushrooms and half of the fresh rosemary leaves to the skillet. Sauté for about 5-6 minutes, stirring gently, until the mushrooms are tender and deeply browned.
6. 6
   Pour in the chicken broth to deglaze the pan, using a wooden spoon to scrape up all the rich, caramelized savory bits stuck to the bottom. Allow the liquid to reduce by half.
7. 7
   Reduce the heat to low and stir in the heavy cream, blending it thoroughly with the sautéed mushrooms. Return the seared chicken and any accumulated juices back into the skillet.
8. 8
   Simmer gently on low heat for 5 more minutes until the sauce thickens into a rich consistency and the chicken is fully warmed through. Adjust salt and pepper to taste, scatter the remaining fresh rosemary leaves on top, and serve hot straight from the skillet.