Start by seasoning your chicken breasts generously with salt and pepper on both sides. Heat a large skillet over medium-high heat, then add a tablespoon of olive oil. Once shimmering, carefully place the chicken in the skillet and sear for about 4-5 minutes per side until golden brown and cooked through. Remove the chicken and set aside.
In the same skillet, add another tablespoon of olive oil if needed, then toss in the sliced mushrooms. Sauté for about 6-8 minutes until deeply browned and fragrant, stirring occasionally. The mushrooms should release their earthy aroma and turn a rich, caramel color.
Push the mushrooms to one side of the skillet, then add the minced garlic to the cleared space. Cook for about 30 seconds, stirring constantly until fragrant and slightly golden. This releases a warm, pungent aroma that forms the base of your sauce.
Pour in a splash of white wine or chicken broth to deglaze the pan, scraping up all the browned bits from the bottom. Let it simmer for 2 minutes until slightly reduced, intensifying the flavor.
Lower the heat to medium and pour in the heavy cream, stirring continuously to combine everything into a smooth, velvety sauce. Let it simmer gently for about 3-4 minutes until it thickens slightly and coats the mushrooms beautifully.
Return the seared chicken breasts to the skillet, spooning the sauce over the top. Reduce the heat to low and let everything cook together for about 5 minutes, ensuring the chicken is heated through and flavors meld.
Just before serving, squeeze in the fresh lemon juice and give the sauce a gentle stir. Taste and adjust with more lemon or seasoning if needed. The sauce should be bright, glossy, and fragrant with citrus.
Sprinkle chopped thyme or parsley over the dish for a fresh herbal note, then serve hot, spooning the creamy mushroom sauce generously over each chicken breast. Enjoy this comforting yet lively meal with your favorite sides.
