Start by patting the chicken breasts dry with paper towels and seasoning them generously with salt and pepper on both sides. Set aside while you prepare the skillet.
Heat a large skillet over medium-high heat and add a tablespoon of butter. Once melted and shimmering, place the chicken breasts in the pan, skin side down if they have skin, and sear for about 5-6 minutes until golden brown.
Flip the chicken breasts and cook for another 10 minutes on medium heat, covering the pan if needed, until the internal temperature reaches 75°C (165°F). Remove the chicken from the skillet and tent with foil to rest.
In the same skillet, add the remaining butter and the sliced mushrooms. Sauté for about 5 minutes until they turn golden and fragrant, scraping up any browned bits from the pan for extra flavor.
Pour in the white wine (if using) and let it simmer for 2 minutes, reducing slightly to concentrate the flavor. Then, add the minced garlic and cook until fragrant, about 30 seconds.
Stir in the heavy cream and dried thyme, bringing the mixture to a gentle simmer. Let it thicken for about 3-4 minutes until the sauce coats the back of a spoon and has a luscious, velvety appearance.
Return the rested chicken breasts to the skillet, spooning the sauce over them. Warm through for another 2 minutes, then sprinkle with chopped parsley for a fresh, vibrant finish.
Check the seasoning and adjust with salt and pepper if needed. Serve the Chicken Supreme hot, accompanied by your favorite sides like rice or potatoes, and enjoy the cozy, rich flavors.
