⭕Creamy Garlic Mushroom Chicken Bake👩🏼🍳✅IngredientsThe Protein: 1.5 lbs (680g) boneless, skinless chicken thighs or chicken breasts (cut into small, uniform pieces)The Mushrooms: 10 oz (300g) cremini or white button mushrooms, slicedThe Cream Sauce:1.5 cups heavy cream (or a mix of heavy cream and chicken broth)4 cloves garlic, finely minced1/2 cup freshly grated Parmesan cheese1 tbsp olive oil + 2 tbsp butter (divided)1 tbsp all-purpose flour (optional, for thickening)Seasonings: 1 tsp dried thyme or Italian seasoning, 1/2 tsp onion powder, salt, and freshly cracked black pepper to tasteGarnish: Fresh parsley, finely chopped😑✅Step-by-Step InstructionsPreheat the Oven: Set your oven to 375°F (190°C).Sear the Chicken: Pat the chicken pieces dry and season them generously with salt, pepper, and onion powder. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear the chicken for 2–3 minutes on each side until it develops a beautiful golden-brown color (it doesn’t need to be fully cooked through yet). Transfer the chicken pieces into a glass baking dish, arranging them in a single layer like in IMG_5705.jpg.Sauté the Mushrooms: In the same skillet, melt 1 tablespoon of butter over medium heat. Add the sliced mushrooms and sauté for 5–6 minutes until they release their moisture, shrink slightly, and turn golden brown. Scatter the mushrooms evenly over and around the chicken in the baking dish.Build the Garlic Cream Sauce: Melt the remaining 1 tablespoon of butter in the skillet. Add the minced garlic and sauté for 1 minute until fragrant. If you like a thicker sauce, stir in the flour and cook for 1 minute. Pour in the heavy cream and dried thyme. Bring to a gentle simmer, then stir in the grated Parmesan cheese until completely melted and smooth. Season the sauce with a pinch of salt and pepper.Assemble & Bake: Pour the velvety garlic cream sauce evenly over the chicken and mushrooms in the baking dish. Bake uncovered at 375°F (190°C) fo
