Pat the chicken breasts dry with paper towels, then season generously with salt and pepper on both sides.
Heat a heavy-bottomed skillet over medium-high heat, adding a splash of oil until it shimmers. Place the chicken breasts in the pan, skin-side down if using skin, and sear for about 4-5 minutes until golden and crispy. Flip and cook for another 3 minutes, then remove and set aside.
Add sliced mushrooms to the same pan and sauté over medium heat until they release their moisture and turn golden, about 5 minutes. Use tongs or a spoon to stir frequently, ensuring even browning.
Add the crushed garlic to the mushrooms and cook for about 30 seconds until fragrant, filling your kitchen with a warm aroma.
Pour in the heavy cream, scraping up any browned bits from the bottom of the pan with a spoon. Bring the mixture to a gentle simmer and cook for 2 minutes until it begins to thicken slightly.
Stir in chopped thyme and a squeeze of fresh lemon juice to brighten the sauce’s flavor. Return the chicken breasts to the pan, spooning some sauce over the top.
Transfer the skillet to a preheated oven at 180°C (350°F) and bake for 15-20 minutes, or until the chicken reaches an internal temperature of 75°C (165°F). Use a meat thermometer to check for perfect doneness.
Remove the skillet from the oven, cover loosely with foil, and let the chicken rest for 5 minutes. This helps retain juices and keeps the meat tender.
Plate the chicken breasts, spooning the thick, glossy sauce over each piece. Garnish with extra thyme or lemon zest if desired, and serve immediately for a cozy, elegant meal.
