Season both sides of the chicken breasts with salt and black pepper.
Heat olive oil in a large skillet over medium-high heat.
Add the chicken breasts to the skillet and cook for 5-6 minutes on each side until golden brown and cooked through. Remove chicken from the skillet and set aside.
Reduce heat to medium and add the butter to the same skillet.
Once the butter has melted, add the sliced mushrooms and cook for 5 minutes, stirring occasionally, until they are browned and softened.
Add the minced garlic to the mushrooms and cook for 1 minute until fragrant.
Pour in the heavy cream and chicken broth, stirring to combine.
Add the grated Parmesan cheese, dried thyme, and smoked paprika. Stir well and cook for 3-4 minutes until the sauce thickens slightly.
Return the cooked chicken breasts to the skillet, spooning some sauce over the top.
Simmer for 2-3 minutes to warm the chicken through and meld the flavors.
Sprinkle chopped fresh parsley over the dish before serving.