Season the chicken with salt, pepper, thyme, or rosemary. Heat oil or butter in a pan over medium heat and sear the chicken for 3-4 minutes per side until golden (not cooked through yet).

Remove the chicken and add more oil or butter. Sauté the sliced mushrooms for 5 minutes until golden, then add the garlic and onions.

Return the chicken to the pan, add the cream of mushroom soup and a splash of chicken broth. Stir, cover, and simmer for 15-20 minutes until the chicken reaches 165°F (75°C).