Season both sides of the chicken breasts with salt, pepper, and a bit of dried thyme.

Heat the olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the chicken. Sear the chicken for about 5 to 6 minutes per side until it is golden brown and cooked through. Remove the chicken from the pan and set it aside on a plate.

In the same skillet, melt the butter. Add the sliced mushrooms. Do not crowd the pan; let them sit for a minute to get a nice brown sear before tossing. Sauté until the mushrooms are tender and golden.

Add the minced garlic to the mushrooms and cook for about 1 minute until fragrant. Be careful not to burn the garlic as it can turn bitter.

Pour in the chicken broth and use a wooden spoon to scrape up all the delicious brown bits from the bottom of the pan.

Stir in the heavy cream and let the mixture come to a gentle simmer. Reduce the heat to medium low. Stir in the shredded Asiago cheese. Keep stirring until the cheese is melted and the sauce has thickened into a velvety consistency.

Place the chicken back into the skillet, spooning the creamy mushroom sauce over the top. Let it simmer for another 2 to 3 minutes to ensure the chicken is heated through and coated in flavor.