1. Heat 1 tablespoon of olive oil in a large pan over medium-high heat. Add the chicken pieces, season with salt and pepper, and cook until golden brown and cooked through, about 5-7 minutes. Remove from the pan and set aside.
2. In the same pan, add the remaining olive oil and butter. Once melted, add the chopped onion and sauté until soft and translucent, about 3 minutes.
3. Stir in the minced garlic and cook for another 30 seconds until fragrant. Add the sliced mushrooms and cook until they are browned and tender, about 5 minutes.
4. Sprinkle in the dried thyme and oregano, then pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Let it simmer for 2 minutes.
5. Reduce the heat to low and stir in the heavy cream, Dijon mustard, and grated Parmesan cheese. Let the sauce simmer until it thickens slightly, about 3-5 minutes.
6. Return the cooked chicken to the pan and stir to coat it in the creamy sauce. Simmer for another 2 minutes until everything is well combined.
7. Garnish with fresh parsley and serve hot over rice or pasta.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes | Kcal: 420 | Servings: 4
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