Heat olive oil in a large skillet over medium-high heat. Season chicken breasts with salt and pepper.

Sear chicken for 5–6 minutes per side until golden brown and cooked through. Remove and set aside.

In the same skillet, melt butter and sauté mushrooms until softened, about 5 minutes.

Add minced garlic and cook for 1 minute until fragrant.

Deglaze the pan with white wine or chicken stock, scraping up browned bits.

Stir in heavy cream and thyme; simmer for 3–5 minutes until sauce thickens slightly.

Return chicken to the skillet and spoon sauce over it.

Garnish with parsley before serving.