1
Preheat oven to 400°F (200°C).
2
Season the chicken with salt, pepper, thyme, and paprika.
3
Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned, about 5 minutes per side.
4
Transfer the chicken to a baking dish and set aside.
5
In the same skillet, add the garlic and cook for 1 minute.
6
Add the chicken broth and heavy cream to the skillet, scraping up any browned bits from the bottom.
7
Bring the mixture to a simmer and cook until slightly thickened, about 2-3 minutes.
8
Stir in the sliced mushrooms and cook until they release their liquid and start to brown, about 3-4 minutes.
9
Add the butter to the skillet and stir until melted.
10
Pour the mushroom sauce over the chicken and transfer the baking dish to the preheated oven.
11
Bake for 15-20 minutes, or until the chicken is cooked through and the sauce is bubbly.