1. Preheat your oven to 400°F. Line a baking sheet with parchment paper.
2. In a large bowl, combine ground chicken, breadcrumbs, Parmesan, egg, garlic, thyme, salt, and pepper. Mix until just combined—overmixing can make the meatballs tough.
3. Shape the mixture into 1-inch meatballs and place them on the prepared baking sheet.
4. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the meatballs in batches, browning them on all sides. This should take about 6-8 minutes per batch. Transfer the browned meatballs back to the baking sheet.
5. Meanwhile, in the same skillet, add the remaining olive oil and sliced mushrooms. Sauté for about 5 minutes until the mushrooms are golden and tender.
6. Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Let it simmer for a few minutes.
7. Reduce the heat, then stir in the heavy cream, allowing the sauce to thicken slightly.
8. In a small bowl, mix the cornstarch with water to create a slurry. Stir it into the skillet to further thicken the sauce.
9. Return the meatballs to the skillet, spooning the sauce over them. Let them simmer in the sauce for a few more minutes to ensure they are cooked through.
10. Serve hot, garnished with fresh thyme or parsley if desired.

Cooking is a dance, and this dish lets you lead with grace, even if the kids are tugging at your apron strings!