Chicken Breasts with Creamy Mushroom Sauce

Season the chicken breasts with salt, paprika, Cajun seasoning, ground black pepper, Italian seasoning, garlic powder, and onion powder, tossing until evenly coated.

Heat the butter in a skillet over high heat until melted and foaming, then arrange the seasoned chicken breasts in a single layer without overcrowding the pan.

. Allow 4 minutes.

. Allow 4 minutes.

Transfer the cooked chicken breasts to a plate and set aside, leaving the browned bits in the skillet for the sauce.

Sauté the onion in butter in the same skillet over medium heat, stirring until softened and slightly wilted.

Sauté the crushed garlic with the onion over medium heat, stirring constantly, until fragrant but not browned.

Add the sliced mushrooms to the onion and garlic mixture and sauté over medium heat until softened and wilted.

Add the cooking cream and chicken bouillon powder to the mushrooms, then stir over medium heat until the sauce is smooth and well combined.

Add the basil to the sauce and stir over medium heat until evenly distributed and fragrant.

Arrange the chicken breasts on a serving platter and spoon the creamy mushroom sauce over them, coating them evenly.

Serve the chicken breasts with the creamy mushroom sauce hot, alongside cooked, fluffy white rice.