1 large yellow onion, thinly sliced

1 lb boneless skinless chicken breasts

8 oz cremini or button mushrooms, sliced

1 2/3 cups half-and-half or heavy cream

2 tbsp olive oil

Salt and pepper, to taste

2 tsp freshly chopped parsley

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Slice the onion thinly and clean and slice the mushrooms.
Season chicken breasts with salt and pepper on both sides.
Heat olive oil in a large skillet over medium-high heat. Sear chicken breasts for 4–5 minutes per side until golden brown and cooked through. Remove and set aside.
In the same skillet, sauté onions until soft and lightly caramelized.
Add mushrooms and cook until tender and juices have released.
Pour in half-and-half or cream and bring to a gentle simmer, stirring to combine.
Return chicken breasts to the skillet, spoon sauce over them, and simmer for 5 minutes.
Finish with freshly chopped parsley and serve.

Add garlic for extra flavor depth.

A splash of white wine before the cream brightens the sauce.

Use heavy cream for richness, or milk with cornstarch for a lighter option.

Serve with pasta, rice, mashed potatoes, or crusty bread to soak up the sauce.