Season the chicken with salt, pepper, and garlic powder on both sides.

Preheat a large pan to medium-high heat and add the avocado oil. Once hot, add the chicken and cook for 5-6 minutes per side or until fully cooked. You want the chicken to look nice and golden on the outside!

Once the chicken is cooked, remove it from the pan and set aside.

Turn the heat to medium-low and add the chopped onion. Saute for a few minutes until translucent.

Next, add the sliced mushrooms and saute for another 5 minutes or so until soft. Once soft, add the chopped garlic and saute for about a minute longer.

Turn up the heat to medium-high and add the chicken stock. Using a wooden spoon, scrape up the brown bits from the bottom and stir everything together. Let this simmer for a couple of minutes.

Finally, add the heavy cream, parmesan cheese, dried thyme, and rosemary.

Mix everything well and simmer on low for about 3-5 minutes until the sauce has thickened. You'll know it's thickened if you drag the wooden spoon across the bottom and see a path on the bottom of the pan. That's the best way I can describe it haha

Add the chicken back into the pan and top with fresh thyme. This is optional, but it definitely makes it pretty!

Serve with your choice of veggie, pasta, or rice! Enjoy!