• Season the chicken breasts (or thighs) generously with salt and pepper.
• Heat olive oil or butter in a large skillet over medium-high heat.
• Add the chicken and sear for 4-5 minutes on each side until golden brown.
• Remove from the pan and set aside.

Sauté the Aromatics:

• Add a bit more butter or oil to the skillet. Sauté the diced onion for 2-3 minutes until soft and translucent.
• Add the minced garlic and cook for another minute until fragrant.

Cook the Mushrooms:

• Add the sliced mushrooms and cook for 5-6 minutes until golden and tender.
• If mushrooms release moisture, increase heat to allow the liquid to evaporate.

Make the Sauce:

• Pour in the white wine (if using), scraping up brown bits from the bottom of the pan. Let the wine reduce for about 2 minutes.
• Add the chicken broth and simmer for 5 minutes to reduce.

Add the Cream:

• Stir in the heavy cream and fresh herbs.
• Season with salt and pepper to taste. Simmer for 3-4 minutes until the sauce thickens slightly.

Return the Chicken to the Pan:

• Add the seared chicken back to the pan and spoon some sauce over it.
• Cover and simmer for 10-12 minutes or until the chicken is cooked through (internal temperature of 165°F or 74°C).

Serve and Enjoy:

• Let the chicken rest for a few minutes before serving.
• Serve with the creamy mushroom sauce poured over the top, paired with mashed potatoes, rice, or roasted veggies.