1. Prepare the Chicken

• Season the chicken breasts generously with salt, pepper, and dried thyme on both sides.
• Heat 1 tablespoon of olive oil in a large skillet over medium heat.
• Add the chicken breasts to the skillet and cook for 5-7 minutes per side, or until golden brown and fully cooked (165°F internal temperature). Remove the chicken from the skillet and set aside.

2. Sauté the Mushrooms and Garlic

• Add the remaining 1 tablespoon of olive oil to the skillet.
• Add the sliced mushrooms and cook for 5-6 minutes, stirring occasionally, until tender and golden.
• Add the minced garlic and sauté for another 1 minute until fragrant.

3. Create the Sauce

• Pour 1 cup of chicken broth into the skillet, scraping up any browned bits on the bottom for extra flavor.
• Let the broth simmer for 2-3 minutes to reduce slightly.
• Stir in the heavy cream and allow the sauce to simmer gently for 3-4 minutes, or until it begins to thicken.
• Add dried oregano and season with salt and pepper to taste.

4. Return the Chicken to the Skillet

• Return the cooked chicken breasts to the skillet, spooning the creamy mushroom sauce over the top.
• Let the chicken simmer in the sauce for 2-3 minutes to soak up the flavors.

5. Prepare the Buttered Noodles

• While the sauce is cooking, boil the noodles according to package instructions. Drain, then toss with 1 tablespoon of unsalted butter until evenly coated.

6. Assemble and Serve

• Serve the buttered noodles on a plate or in a shallow bowl.
• Top the noodles with a chicken breast and spoon the creamy mushroom sauce generously over the top.
• Garnish with grated Parmesan cheese and freshly chopped parsley for a flavorful finish.