RECIPE DETAILS

1. Step 1: Pat the chicken breasts dry with paper towels, then season both sides generously with salt and black pepper to help build flavor and encourage good browning.

2. Step 2: Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the chicken breasts in a single layer and sear for 4-5 minutes per side, until golden brown. The chicken does not need to be fully cooked at this stage.

3. Step 3: Transfer the chicken to a plate and reduce the heat to medium. Add the sliced mushrooms to the same skillet and cook for 4-6 minutes, stirring occasionally, until they release their moisture and begin to brown.

4. Step 4: Stir in the minced garlic and cook for about 30 seconds, just until fragrant. Be careful not to let the garlic burn.

5. Step 5: Pour in the chicken broth to deglaze the pan, scraping up any browned bits from the bottom of the skillet with a wooden spoon to capture all the flavor.

6. Step 6: Add the Baileys Irish Cream and stir to combine. Let the sauce simmer gently for 2-3 minutes so it can slightly reduce and thicken. Keep the heat moderate to avoid boiling the cream too aggressively.

7. Step 7: Return the chicken breasts to the skillet, nestling them into the sauce and spooning some of the mushroom mixture over the top. Cover partially and simmer for 8-12 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).

8. Step 8: Uncover the skillet and let the sauce simmer for 1-2 more minutes if needed, until it reaches a silky consistency. Taste and adjust with additional salt and pepper as desired.

9. Step 9: Serve the chicken hot with the mushroom cream sauce spooned generously over the top. It pairs especially well with mashed potatoes, rice, buttered noodles, or crusty bread to soak up the sauce.