Step 1

Preheat oven to 400 degrees.

Step 2

Season chicken generously with salt and pepper. Sprinkle all over with Herbs de Provence (or Italian seasoning).

Step 3

In a large cast iron skillet (or other oven-safe skillet - see note), combine oil and butter over medium-high heat.

Step 4

Once butter is melted, add the chicken and brown on each side for 1-2 minutes until you get a nice browned color. Transfer to a plate and set aside.

Step 5

In the same skillet, begin preparing the sauce by adding the butter. Once melted, stir in garlic and mushrooms and sauté 2-3 minutes until mushrooms are browned and garlic is fragrant.

Step 6

Stir in chicken broth, heavy cream, dijon mustard, salt, and pepper. Bring to a boil, cook for two minutes at a high boil. Remove from heat.

Step 7

Return chicken to skillet. Spoon sauce over the chicken, then transfer skillet to the oven to bake for 15-20 minutes until chicken is cooked through and sauce has reduced (it should be thick enough to coat the back of a spoon).

Step 8

Spoon the mushroom sauce over the chicken and serve.