Follow these steps to bring this comforting dish to life:

1. Preheat your oven to 375°F (190°C).
2. Season the chicken breasts with salt, pepper, and paprika.
3. In a large oven-safe skillet, heat olive oil over medium-high heat. Sear the chicken breasts for about 3-4 minutes on each side until golden brown. Remove from the skillet and set aside.
4. In the same skillet, add butter and let it melt. Sauté the onions and garlic until fragrant and translucent, about 2-3 minutes.
5. Add the mushrooms to the skillet and cook until they release their juices and begin to brown, around 5 minutes.
6. Sprinkle the flour over the mushroom mixture and stir to coat. Slowly add the chicken broth, stirring constantly to avoid lumps.
7. Pour in the heavy cream and stir until the sauce thickens, about 3 minutes. Add the dried thyme and season with additional salt and pepper to taste.
8. Return the chicken breasts to the skillet, spooning some of the sauce over each piece. Sprinkle with Parmesan cheese.
9. Transfer the skillet to the preheated oven and bake for 25-30 minutes, until the chicken is cooked through and the sauce is bubbling.
10. Garnish with fresh parsley before serving.

This dish always reminds me of the cozy Sundays when my mum would surprise us with a new recipe, her eyes gleaming with excitement as we took our first bites.