Gather all ingredients. Mince garlic and slice mushrooms.

In a large skillet over medium heat, add olive oil. Season chicken breasts with salt and pepper, then cook for about 5 minutes on each side until golden brown. Remove from skillet and set aside.

In the same skillet, sauté mushrooms and garlic until tender (about 5 minutes). Stir frequently.

Pour in chicken broth and add thyme; scrape any browned bits from the pan. Let simmer for a couple of minutes before stirring in heavy cream.

Return chicken to the skillet, ensuring it’s coated in sauce. Cover and reduce heat to low; simmer for about 10 minutes until chicken is fully cooked.

Serve hot with rice or crusty bread.