Instructions

1. Preheat the oven to 400 degrees F. Mix together the garlic powder, onion powder, salt and pepper in a small dish. Slice the chicken breasts lengthwise through the middle to make 4 thin breast fillets. Season both sides of the chicken breast fillets with the seasoning mixture
2. Add the oil to the bottom of your Dutch oven over medium-high heat. Once the oil is hot, add in the minced garlic. Let cook for about 1 minute, or until fragrant, and then add the diced onion. Stir the onion in with the oil and garlic and cook about 2 minutes, just until the onion starts to become translucent.
3. Place the seasoned chicken breasts into the bottom of the dutch oven and sear for about 4 minutes until browned. Flip the chicken and sear for an additional 3 to 4 minutes until browned on the other side
4. Reduce the heat to medium and add the chopped carrots, celery, mushrooms, parsley and thyme into the dutch oven and mix together while moving the chicken breasts to the top of the vegetables. Add an additional tablespoon of oil if needed, and sauté for 5 to 6 minutes
5. While the vegetables are sautéing, make a slurry with the broth and flour by adding the flour and ½ cup of broth to a bowl. Whisk together until combined without any clumps, then add in the remaining 1 cup and stir again to combine
6. Pour the broth over the vegetables, add in the cream, and bring the liquid to a simmer. Once simmering, cover the dutch oven with the lid and place it into the oven. Bake for 10 to 12 minutes, or until chicken is cooked through
7. Garnish with parsley, thyme and additional salt and pepper. Serve with roasted or mashed potatoes