Heat olive oil in a large pot or Dutch oven over medium heat. Add chicken and cook until browned. Remove chicken from pot and set aside.

Add mushrooms and onion to the pot and cook until softened, about 5-7 minutes.

Stir in garlic and cook for 1 minute more.

Sprinkle flour over the vegetables and cook for 1 minute, stirring constantly.

Gradually whisk in chicken broth until smooth.

Bring to a simmer and cook for 5 minutes, stirring occasionally.

Stir in heavy cream, thyme, salt, and pepper.

Return chicken to the pot and heat through.

Serve immediately.