A simple and flavorful chicken recipe with tender mushrooms and a rich sauce, perfect for any weeknight meal.

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Heat olive oil and butter in a large skillet over medium heat.
Season chicken breasts with salt and pepper, then cook until browned and cooked through, about 6-7 minutes per side. Remove chicken and set aside.
In the same skillet, add onions and garlic, and sauté until softened, about 2-3 minutes.
Add mushrooms and cook for another 5 minutes until they soften and release their juices.
Pour in chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the skillet.
Stir in heavy cream and thyme. Let the sauce simmer for 5-7 minutes until it thickens slightly.
Return chicken to the skillet, spoon some sauce over the chicken, and simmer for another 5 minutes to heat through.
Serve the chicken with mushrooms and sauce over rice, pasta, or mashed potatoes.

For a lighter version, you can substitute the heavy cream with half-and-half or a low-fat cream option.
To enhance the flavor, add a splash of white wine to the sauce.
This dish pairs well with roasted vegetables or a fresh salad on the side.