Step 1: Prepare the Chicken

• Pat the chicken dry with paper towels. This helps it sear properly.
• Season both sides with salt, pepper, and paprika.

Step 2: Sear the Chicken

• Heat the olive oil in a large skillet over medium-high heat.
• Add the chicken and cook for about 5–6 minutes per side, until golden brown. (It doesn’t need to be fully cooked at this stage, as it will finish cooking in the sauce.)
• Remove the chicken from the pan and set aside.

Step 3: Sauté the Mushrooms and Garlic

• In the same pan, melt the butter and add the sliced mushrooms.
• Cook for 5 minutes, stirring occasionally, until they’re golden brown.
• Add the minced garlic and thyme, cooking for another minute until fragrant.

Step 4: Make the Sauce

• Pour in the chicken broth and stir, scraping up any bits stuck to the bottom of the pan.
• Add the heavy cream, Parmesan cheese, and Dijon mustard (if using).
• Let the sauce simmer for 2–3 minutes to blend the flavors.
• If you prefer a thicker sauce, stir in the cornstarch slurry and let it cook for another 1–2 minutes.

Step 5: Finish Cooking the Chicken

• Return the seared chicken to the pan, nestling it into the sauce.
• Reduce the heat to low and let it simmer for 5–7 minutes, or until the chicken is fully cooked (internal temperature of 165°F).

Step 6: Garnish and Serve

• Sprinkle fresh parsley on top for a burst of color and flavor.
• Serve hot with rice, mashed potatoes, or pasta.