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Season chicken breasts with salt and pepper on both sides.
Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and cook for 5-6 minutes on each side until browned and cooked through. Remove from pan and set aside.
In the same skillet, add chopped onion and cook until translucent, about 3-4 minutes
Add chopped garlic and chopped mushrooms. Cook for 5-7 minutes until the mushrooms release their moisture and begin to brown.
Sprinkle flour over the mushroom mixture and stir to combine. Cook for 1 minute to remove the raw flour taste.
Slowly pour in the chicken broth while stirring constantly to avoid lumps.
Add heavy cream, dried thyme, and a pinch of salt and pepper. Stir to combine.
Bring the sauce to a simmer and cook for 5 minutes until it begins to thicken.
Return the chicken breasts to the pan, spooning the sauce over them. Simmer for an additional 5 minutes to reheat the chicken and allow it to absorb some of the sauce.
Add butter and stir until melted, creating a silky finish to the sauce.
Sprinkle fresh parsley over the dish before serving.
Serve hot, with the mushroom sauce generously spooned over the chicken.
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