Pat your chicken breasts dry with paper towels, then season generously with salt, black pepper, and paprika on both sides. This step ensures proper browning and locks in moisture during cooking.

Heat olive oil and 1 tbsp butter in your skillet over medium-high heat until the mixture shimmers. Sear chicken for 5-6 minutes per side until golden brown, then remove to a plate and set aside.

Add remaining butter to the same skillet, then sauté diced onion for 3 minutes until softened and fragrant. Add minced garlic and cook for 1 minute more, stirring constantly to prevent burning.

Stir in sliced mushrooms and dried thyme, cooking for 4-5 minutes until the mushrooms release their moisture and begin browning. This develops deeper flavor in your creamy skillet chicken.

Pour chicken broth into the skillet, scraping up any browned bits from the bottom using a wooden spoon. Return chicken breasts to the pan and simmer for 8-10 minutes until cooked through.

Whisk cornstarch with water to create a slurry, then stir it into the simmering liquid. Pour heavy cream slowly into the skillet, stirring gently until the sauce thickens to silky consistency over 2-3 minutes.

Taste and adjust seasoning with salt and pepper as needed, then remove from heat and garnish generously with fresh parsley before serving.