1. Season the chicken breasts with salt and pepper. In a large skillet, heat olive oil over medium-high heat.
2. Add the chicken breasts to the skillet and cook for 6-7 minutes on each side, or until golden brown and cooked through. Remove from the skillet and set aside.
3. In the same skillet, add the sliced mushrooms and cook for 4-5 minutes until they start to brown and release their juices.
4. Add the minced garlic and cook for an additional 1 minute, stirring frequently to prevent burning.
5. Pour in the chicken broth, scraping the bottom of the skillet to release any browned bits. Stir in the heavy cream and dried thyme, bringing the mixture to a gentle simmer.
6. Return the chicken to the skillet, spooning some of the sauce over the top. Let it simmer for another 5 minutes until the sauce thickens slightly.
7. Garnish with fresh parsley before serving. Enjoy with your favorite side dish!

Cooking alongside my abuela taught me the importance of tasting and adjusting flavors as you go, so don’t be afraid to tweak the seasonings to your liking.