Creamy Chicken Skillet (Print Version)

# Ingredients:

→ Chicken

01 - 1 teaspoon onion powder
02 - 1.5 pounds skinless, boneless chicken breasts
03 - ½ teaspoon black pepper
04 - ½ teaspoon kosher salt
05 - 1 teaspoon garlic powder

→ Sauce

06 - ¾ cup shredded parmesan or asiago cheese
07 - 8 oz mushrooms, sliced
08 - 1 tablespoon chopped fresh thyme, or 1 teaspoon dried thyme
09 - 1 bunch green onions, finely chopped with green ends saved for garnish
10 - 2 tablespoons butter
11 - 1 cup heavy cream, or substitute with half and half
12 - 1 teaspoon olive oil
13 - 1 tablespoon minced garlic

# Instructions:

01 - Cut chicken breasts in half horizontally to get thinner portions (you'll end up with 2 thinner pieces per breast). Lay them on a cutting board, cover with plastic wrap, and give both sides a good pounding with a meat tenderizer. Sprinkle garlic powder, onion powder, salt, and pepper over both sides of the chicken pieces.
02 - Melt the butter together with the oil in a big skillet set on medium heat. Place chicken into the pan carefully, letting each side cook for about 3 minutes until done. (If the chicken is a bit thick, tack on 1 to 2 more minutes per side.) Move cooked chicken to a plate, cover it with foil to keep the heat in.
03 - Throw the garlic, mushrooms, green onions, and thyme into the pan. Stir them around for around 2 minutes. Pour in the heavy cream and stir often while letting it bubble for 5 minutes. Make sure it doesn't stick to the skillet while simmering.
04 - Dump the parmesan or asiago cheese into the sauce, moving it around until fully melted and the sauce thickens up nicely. Add a little more salt and pepper if needed.
05 - Return the chicken to the pan, spooning the sauce and mushrooms on top. Dish it up right away and sprinkle with green onions, fresh thyme, and extra shredded cheese if you like.

# Notes:

01 - Put any leftovers (once cooled!) in a sealed container and store them in your fridge up to 4 days.
02 - Steer clear of freezing because the cream sauce will split and look funky when thawed.
03 - Need to reheat? Add 2 teaspoons of cream or milk, then use the microwave in quick 20-second bursts until warmed evenly.
04 - You can also gently reheat it on the stove, covered, over a low-medium flame for 8 to 10 minutes.

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