Creamy Mushroom Chicken

Cut the chicken into bite-sized pieces. Toss with olive oil, paprika, thyme, curry powder, and soy sauce if using, making sure everything is well combined.

Transfer the chicken to a well-preheated skillet and sear over high heat until nicely browned. Remove the chicken and set aside on a plate.

Add the butter to the same skillet. Sauté the finely chopped onion, then add the minced garlic. Scrape up any browned bits from the bottom of the pan with a spatula to give the sauce a deeper flavor.

Add the sliced carrots and sauté for a couple of minutes. Then toss in the sliced mushrooms and cook until all the released liquid has completely evaporated.

In a separate bowl, whisk together the broth, heavy cream, and cornstarch until smooth. Pour the mixture into the skillet. Once the sauce begins to thicken, season with salt.

Return the chicken to the skillet, stir to combine, and cover with a lid. Simmer over low heat for another 10–15 minutes.