*Ingredients :*
* 4 boneless, skinless chicken breasts
* 2 tablespoons olive oil
* 2 tablespoons butter
* 8 oz (225 g) mushrooms, sliced
* 1 small onion, finely chopped
* 4 cloves garlic, minced
* 1/2 cup sun-dried tomatoes, chopped
* 1/2 cup Kalamata olives, sliced
* 1 teaspoon dried oregano
* 1/2 teaspoon paprika
* 1/2 teaspoon red pepper flakes (optional, for heat)
* 1 cup chicken broth
* 1 cup heavy cream (or half-and-half for lighter)
* 1/2 cup grated Parmesan cheese
* Fresh basil or parsley, chopped (for garnish)
* Salt and black pepper, to taste
*Instructions :*
## *Prepare the Chicken :*
* Season chicken breasts with salt, pepper, paprika, and oregano.
* Heat olive oil in a large skillet over medium-high heat.
* Sear chicken on both sides until golden brown (about 4–5 minutes per side). Remove and set aside.
## *Cook the Vegetables :*
* In the same skillet, add butter.
* Sauté mushrooms and onions until softened and lightly browned.
* Stir in garlic, sun-dried tomatoes, and olives; cook for 1 minute until fragrant.
## *Make the Creamy Sauce :*
* Pour in chicken broth, scraping up browned bits from the pan.
* Stir in heavy cream and Parmesan cheese.
* Let simmer for 3–4 minutes until slightly thickened.
## *Combine and Finish :*
* Return chicken to skillet, spooning sauce over the top.
* Cover and simmer for *10–12 minutes*, or until chicken is cooked through (internal temp 165°F / 74°C).
* Garnish with fresh basil or parsley before serving.
## *Serving Ideas :*
* Serve over buttered pasta, rice, or couscous.
* Pair with roasted vegetables or a simple green salad.
* Sop up the creamy sauce with warm crusty bread
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