In a large skillet, heat the olive oil over medium heat. Add the chicken pieces and season with salt and black pepper. Cook until browned, about 5-7 minutes.

Add the sliced mushrooms and cook for an additional 5 minutes, stirring occasionally until the mushrooms are tender.

Stir in the minced garlic and dried thyme, cooking for 1 minute until fragrant.

Reduce the heat to low and pour in the heavy cream, stirring to combine. Let it simmer for about 5-7 minutes until the sauce thickens slightly.

Taste and adjust seasoning if necessary. Remove from heat.

Serve hot, garnished with chopped fresh parsley.