Preheat your oven to 180°C (350°F). Pat the chicken breasts dry with paper towels to ensure they sear properly.
Slice each chicken breast horizontally to create thinner cutlets for quicker, even cooking. Season generously with salt and pepper on both sides.
Heat olive oil in the ovenproof skillet over medium-high heat until shimmering and just starting to smoke. Carefully place the chicken in the pan, searing for about 2-3 minutes per side until golden brown and crusty. Remove and set aside.
Add a tablespoon of butter to the same skillet and toss in the sliced mushrooms. Sauté until they release their juices and turn a rich, deep brown, about 5 minutes. Smell for that earthy aroma that signals they're ready.
Stir in the crushed garlic and cook for about 30 seconds until fragrant, making sure it doesn't burn—this releases a lovely pungent aroma into the air.
Pour in the heavy cream, stirring to deglaze the pan and scrape up all those flavorful browned bits from the bottom. Bring the mixture to a gentle simmer and watch as it thickens into a glossy, smooth sauce.
Nestle the seared chicken breasts back into the skillet, spooning some sauce over the top to coat evenly. Transfer the skillet to the oven and bake for 20-25 minutes, until the chicken reaches an internal temperature of 75°C (165°F) and the sauce is bubbling around the edges.
Once cooked, remove the skillet from the oven and let the chicken rest for 5 minutes. This helps the juices redistribute, keeping the meat tender and moist.
Garnish the dish with freshly chopped parsley for a burst of color and freshness. Serve the chicken with the creamy mushroom sauce spooned generously over the top, alongside rice or crusty bread to soak up the luscious sauce.
