Begin by seasoning the chicken breasts with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Once hot, add the chicken and cook for about 5 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside.
Reduce the heat to medium in the same skillet and add the butter. Once melted, add the sliced mushrooms and cook until they are golden and have released their moisture, about 5 minutes.
Add the chopped onion to the skillet with the mushrooms and sauté until translucent, about 3 minutes. Stir in the minced garlic and fresh thyme leaves and cook for an additional minute until fragrant.
Sprinkle the flour over the mushroom mixture and stir to combine. Cook for 2 minutes to remove the raw flour taste.
Gradually pour in the chicken broth while continuously stirring to prevent lumps. Allow the mixture to come to a simmer and thicken slightly.
Lower the heat and pour in the heavy cream, stirring well. Let the sauce simmer for a few minutes until it reaches a creamy consistency. Taste and adjust seasoning with additional salt and pepper, if necessary.
Return the chicken to the skillet, nestling the pieces into the sauce. Cook for another 2-3 minutes to ensure the chicken is heated.
Garnish the dish with chopped fresh parsley before serving.
Prep time for this recipe is approximately 15 minutes, which includes preparing the chicken and chopping the vegetables.
Servings: 4Cooking Time: 20 minutesTotal Time: 35 minutesKcal: 490 per serving