Start by patting the chicken breasts dry with paper towels, then season both sides generously with salt and pepper.
Heat the large skillet over medium-high heat, add the butter and oil, and wait until the butter foams and smells nutty.
Place the chicken breasts in the hot skillet, searing without moving for about 4-5 minutes until golden brown and crispy on the underside.
Flip the chicken using tongs and cook for another 3-4 minutes until the second side is golden and the chicken is just cooked through.
Remove the chicken from the skillet and set aside on a plate, tented loosely with foil to keep warm.
In the same skillet, add the sliced mushrooms and sauté for about 5-6 minutes until they release their moisture and turn a deep golden brown aroma fills the air.
Add the minced garlic to the mushrooms and cook for 30 seconds until fragrant, stirring constantly to avoid burning.
Pour in the heavy cream, stirring to combine, and bring the mixture to a gentle simmer. Let it cook for 2-3 minutes until the sauce thickens slightly and becomes glossy.
Stir in the lemon juice and chopped herbs—parsley, tarragon, and thyme—for a fresh, herby brightness to the sauce.
Return the chicken breasts to the skillet, spooning the sauce over the top, and simmer everything together for another 3-4 minutes until heated through.
Remove the skillet from heat, transfer the chicken to serving plates, and spoon the creamy mushroom sauce generously over each piece. Garnish with additional chopped herbs if desired.
Serve immediately with your favorite side, like buttery potatoes or fluffy rice, and enjoy the comforting, herb-infused flavors.
