Pat the chicken pieces dry and season generously with salt, pepper, and paprika. In a large skillet, heat the olive oil and butter over medium-high heat. Add the seasoned chicken and cook until golden brown on all sides and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.

Add the sliced mushrooms to the same skillet. Cook, stirring occasionally, until they release their moisture and start to brown, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.

Pour in the chicken broth and scrape up any browned bits from the bottom of the skillet. Bring to a simmer and let it reduce slightly for about 2 minutes.

Reduce the heat to medium-low. Stir in the heavy cream and dried thyme. Simmer gently until the sauce begins to thicken, about 3-5 minutes.

Stir in the grated Parmesan cheese until melted and the sauce is smooth. Season with additional salt and pepper to taste.

Return the cooked chicken to the skillet. Toss to coat the chicken and mushrooms in the creamy sauce. Let it simmer for another 1-2 minutes to heat through.

Garnish with fresh parsley, if desired, and serve immediately.