Place the chicken breasts on a cutting board and slice them into thin, even strips (about ½ inch thick). Keeping the pieces uniform helps them cook evenly and stay tender instead of drying out.

Set a large skillet over medium heat and allow it to warm up for about a minute. Add the butter and let it melt completely, tilting the pan slightly so the butter coats the entire surface evenly.

Add the sliced chicken to the skillet in a single layer. Avoid overcrowding—if needed, cook in batches. Let the chicken cook undisturbed for 4–5 minutes until the underside develops a golden-brown crust, then flip and cook the other side until fully cooked through.

Once the chicken is cooked, transfer it to a plate and set it aside. Don’t clean the pan—those browned bits left behind will add extra flavor to the sauce.

In the same skillet, add the sliced mushrooms and spread them out evenly. Let them cook for about 5–6 minutes, stirring occasionally, until they release their moisture and begin to turn golden brown. This step builds deep, savory flavor.

Add the minced garlic to the mushrooms and stir gently for about 30 seconds, just until fragrant. Be careful not to burn the garlic, as it can turn bitter quickly.

Pour in the heavy cream and chicken broth, stirring gently to combine everything and scrape up any flavorful bits from the bottom of the pan.

Allow the mixture to simmer over medium-low heat for a few minutes, stirring occasionally, until the sauce begins to thicken slightly and looks smooth and creamy.

Add the grated parmesan cheese and stir continuously until it melts completely into the sauce, creating a rich, velvety texture. If the sauce becomes too thick, you can add a splash of broth to loosen it.

Return the cooked chicken back into the skillet and gently toss it in the sauce, making sure every piece is well coated.

Let everything cook together for another 2–3 minutes on low heat so the flavors blend and the chicken absorbs some of the creamy sauce.

Remove the skillet from heat and let it rest for about a minute. This helps the sauce settle and thicken slightly. Serve warm while the sauce is still creamy and the chicken is juicy.