Ingredients:

  • 1 lb boneless skinless chicken breast, cut into 1-inch cubes
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp olive oil
  • 8 oz baby bella mushrooms, sliced
  • 3 cloves garlic, minced
  • 2 tbsp unsalted butter
  • 1 tbsp fresh lemon juice
  • 1/4 cup heavy cream
  • 2 tbsp fresh parsley, chopped
  • 2 tbsp grated Parmesan cheese

Instructions:

  1. Pat the chicken dry to ensure a mahogany crust. Season with salt and pepper.
  2. Heat olive oil over high heat until shimmering. Add chicken in a single layer; sear for 3–4 minutes without moving them to develop a deep brown crust. Flip and cook for another 3 minutes until cooked through (165°F/74°C). Remove chicken to a plate.
  3. In the same skillet, add 1 tbsp of butter. Toss in the sliced mushrooms. Resist the urge to stir for the first 2 minutes to let them brown. Once golden, stir in the minced garlic and cook for 60 seconds until fragrant.
  4. Lower the heat to medium. Pour in the heavy cream and lemon juice, scraping the bottom of the pan to release the fond. Stir in the remaining butter and Parmesan cheese. Let the sauce simmer for 1–2 minutes until it reaches a velvety thickness.
  5. Return the seared chicken and any accumulated juices to the pan. Toss quickly to coat every bite in the garlic mushroom sauce. Remove from heat immediately and garnish with fresh parsley.