Heat the olive oil in a large skillet over medium-high heat. Season the chicken breasts with salt and pepper on both sides. Add them to the skillet and sear for about 5 to 7 minutes per side, until golden brown and cooked through. The internal temperature should reach 165°F. Remove the chicken from the skillet and set aside.

In the same skillet, add the minced garlic and sliced mushrooms. Sauté for about 4 to 5 minutes until the mushrooms are tender and have released their moisture. Pour in the white wine, scraping up any browned bits from the bottom of the pan. Let it simmer for 2 to 3 minutes until slightly reduced.

Add the chicken broth, heavy cream, Dijon mustard, dried rosemary, and fresh thyme. Stir to combine and let the sauce simmer for another 3 to 5 minutes, allowing it to thicken slightly. This creamy mushroom sauce is very similar to a chicken Marsala mushroom sauce, but softer and richer, perfect for Valentine’s food dinner vibes.

Stir in the grated cheese until melted and smooth. Return the chicken to the skillet and spoon the sauce generously over the top. Let everything simmer together for another 2 to 3 minutes until warmed through and glossy.

Plate the chicken and spoon plenty of sauce over each piece. Finish with freshly chopped parsley and a little extra cracked pepper if you like.