1. Season & Sear the Chicken
Pat chicken dry, then season both sides with garlic powder, onion powder, paprika, thyme, salt, and pepper.
Heat olive oil in a large skillet over medium-high heat.
Sear chicken for 5-6 minutes per side until golden. Transfer to a plate.
2. Make the Creamy Mushroom Sauce
In the same skillet, melt butter over medium heat.
Add mushrooms and sauté until golden (5-6 mins).
Stir in garlic and cook for 30 seconds until fragrant.
Pour in chicken broth to deglaze, scraping up browned bits.
Reduce heat, then add heavy cream, Dijon, and Worcestershire sauce. Simmer for 3-4 minutes to thicken slightly.
Stir in Parmesan cheese until melted.
3. Finish & Serve
Return chicken to the skillet, spooning sauce over top.
Cover and simmer for 5-7 minutes until chicken reaches 165°F internally.
Garnish with fresh parsley and serve over:
Mashed potatoes (classic pairing!)
Buttered noodles
Steamed rice or roasted veggies
Pro Tips for Perfect Results
🔥 Never dry chicken – Pound breasts to even thickness (½-inch) for uniform cooking.
🔥 Extra flavor – Add a splash of white wine when deglazing.
🔥 Lighter option – Substitute Greek yogurt for half the cream.
🔥 Crispy topping – Sprinkle with buttery breadcrumbs before serving.
Why This Recipe Is Adsense Gold
✅ High engagement – Comfort food recipes keep readers scrolling.
✅ Ad-friendly layout – Natural breaks between prep/cooking/serving.
✅ SEO-optimized – Targets "creamy chicken recipe," "easy chicken dinner," and "one-pan chicken meals."
✅ Share-worthy – Instagram-worthy results people love to pin.
