Prepare the Chicken:

Season chicken breasts with salt, pepper, garlic powder, and smoked paprika on both sides.

Heat olive oil and butter in a large skillet over medium-high heat.

Add the chicken and cook for 5-7 minutes per side, until golden brown and cooked through (internal temperature should reach 165°F (75°C)). Remove chicken from the skillet and set aside.

Make the Mushroom Sauce:

4. In the same skillet, add sliced mushrooms and diced onions. Cook for 5 minutes until softened.

5. Stir in minced garlic, thyme, salt, and black pepper. Cook for another 30 seconds until fragrant.

6. Pour in the chicken broth and scrape up any browned bits from the pan. Let it simmer for 3 minutes to reduce slightly.

7. Stir in heavy cream and Dijon mustard, mixing well. Let the sauce simmer for another 2-3 minutes until thickened.

8. Add Parmesan cheese and stir until melted.

Smother the Chicken:

9. Return the cooked chicken to the skillet, spooning the mushroom sauce over the top.

10. Let it simmer for 2-3 minutes, allowing the flavors to blend.

Serve:

11. Garnish with fresh parsley and serve hot with mashed potatoes, rice, or steamed vegetables.