Start by cutting the chicken into bite-sized pieces and slicing the mushrooms.

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat.

Add the chicken pieces to the skillet, seasoning with salt and pepper. Sauté for about 5-7 minutes until the chicken is golden brown and cooked through.

Once cooked, remove the chicken from the skillet and set aside.

Add the remaining tablespoon of olive oil to the skillet, then toss in the sliced mushrooms. Cook for about 5 minutes until they are tender and browned.

Stir in the minced garlic and thyme, cooking for another minute.

Pour in the chicken broth and bring to a simmer. Scrape the bottom of the pan to release any flavorful bits stuck on the surface.

Reduce the heat and stir in the heavy cream, then add the chicken back to the skillet. Allow it to simmer for a few more minutes to thicken the sauce slightly.