Prep the chicken: Place each chicken breast between two sheets of baking paper and gently flatten with a rolling pin until about 2cm thick. Season both sides with salt, pepper, and paprika, then dust lightly with flour, shaking off any excess. The chicken should feel dry to the touch but have a thin, even coating.

Brown the chicken: Heat the olive oil in a large frying pan over medium-high heat until it shimmers and ripples across the surface. Add the chicken breasts in a single layer — you should hear a confident sizzle as they hit the pan. Cook for 4-5 minutes per side until deep golden brown and crisp on the outside. The underside should look burnished and caramelised when you flip. Transfer to a plate and set aside.

Sauté the aromatics: Reduce the heat to medium. Add the butter to the same pan — it should melt gently and foam slightly. Tip in the diced onion and cook for 2-3 minutes, stirring often, until it turns translucent and smells sweet. Add the garlic and cook for 30 seconds more until fragrant, when the aroma becomes noticeably pungent.

Cook the mushrooms: Add the sliced mushrooms to the pan in a single layer. Let them sit undisturbed for 2 minutes — they will release their moisture and begin to brown on the underside. Toss and continue cooking for another 3-4 minutes. The mushrooms should be tender, lightly browned at the edges, and have reduced significantly in volume. You’ll notice their raw, earthy smell has transformed into a nutty, savoury aroma.

Build the sauce: Sprinkle the dried thyme over the mushrooms and stir. Pour in the chicken stock, scraping the bottom of the pan with a wooden spoon to lift all the browned bits — this is where much of the flavour lives. Let the stock bubble and reduce by about half, which should take 2-3 minutes. The liquid will become slightly syrupy and cling to the spoon.

Finish the sauce: Lower the heat to low and pour in the double cream, stirring continuously. The sauce will turn a pale, creamy colour and smooth out as it combines with the stock. Let it simmer gently for 2 minutes, stirring occasionally, until it thickens enough to coat the back of a spoon. Taste and adjust seasoning with salt and pepper.

Return the chicken: Nestle the browned chicken breasts back into the pan, spooning some sauce over each piece. Cover with a lid or a sheet of foil and cook on low heat for 5-6 minutes. The chicken should feel firm to the touch but yield slightly when pressed, and the internal temperature should reach 74°C. The sauce will have thickened further and look glossy.

Rest and serve: Remove the pan from the heat and let it rest, covered, for 3 minutes. This allows the juices to redistribute through the chicken. Garnish with fresh parsley before serving. The final dish should have a rich, creamy sauce with tender chicken and earthy mushrooms.