Begin by heating a large cast-iron skillet over medium heat. Add a splash of oil and sear the chicken pieces until golden brown, about 5–7 minutes on each side. Remove the chicken from the skillet and set it aside.

In the same skillet, melt a bit of butter and toss in the diced onions, minced garlic, sliced carrots, and mushrooms. Sauté until the vegetables soften, about 4–5 minutes.

Sprinkle the sautéed vegetables with flour and stir well, cooking for about 1 minute. Gradually pour in the chicken broth and heavy cream, whisking constantly to prevent lumps.

Return the browned chicken to the skillet, ensuring it’s submerged in the creamy sauce. Cover and let simmer on low heat for 30–40 minutes, until the chicken is tender and fully cooked.

Adjust the seasoning with salt and pepper to taste. Serve over rice, mashed potatoes, or alongside crusty bread, garnished with parsley.