Creating this dish is as easy as pie—well, easier than pie, because pie crusts are tricky!

1. Start by heating the olive oil in a large skillet over medium-high heat. Season your chicken breasts with salt and pepper on both sides.
2. Add the chicken to the skillet and cook for about 5-7 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
3. In the same skillet, add the butter. Once melted, toss in the mushrooms and cook until they’re tender and golden, about 5 minutes.
4. Add the minced garlic to the mushrooms and sauté for another minute until fragrant. Be careful not to burn the garlic!
5. Pour in the chicken broth, scraping up any delicious bits stuck to the bottom of the skillet. Let it simmer for a couple of minutes.
6. Reduce the heat to low and stir in the heavy cream and thyme. Let the sauce simmer gently until it thickens slightly, about 3-5 minutes.
7. Return the chicken to the skillet, turning to coat it in the creamy sauce. Let everything simmer together for another 5 minutes.
8. Garnish with fresh parsley if you’re feeling fancy, and serve hot!

As you cook, remember it’s not about getting it perfect; it’s about getting it delicious. And if you can get the kids to help stir (or at least taste-test), even better!