Season both sides of the chicken breasts with salt, black pepper, and paprika.
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 or until golden brown and cooked through. Remove chicken from skillet and set aside.
Reduce heat to medium and add butter to the same skillet.
Once butter has melted, add the sliced mushrooms and cook for 5 minutes, stirring occasionally, until mushrooms are browned and softened.
Add minced garlic to the mushrooms and cook for 1 minute until fragrant.
Pour in chicken broth and stir to deglaze the pan, scraping up any browned bits from the bottom.
Stir in heavy cream, Parmesan cheese, and dried thyme. Simmer the sauce for 3-4 minutes until it thickens slightly.
Return the cooked chicken breasts to the skillet, spooning some sauce over the top.
Cook for an additional 2-3 minutes to heat the chicken through and allow flavors to meld.
Sprinkle chopped fresh parsley over the dish before serving.