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Heat the oven to 350°F. While the oven is heating, season the chicken with salt and pepper. Heat the oil in a 12-inch ovenproof skillet over medium-high heat. Add the chicken and cook for 6 minutes or until browned on both sides (to prevent sticking- make sure the skillet and oil are hot before adding the chicken). Remove the chicken from the skillet.
Add the mushrooms and garlic to the skillet and cook for 2 minutes or until the mushrooms are lightly browned. Stir in the soup, milk, ¼ cup cheese and the thyme. Season to taste. Return the chicken to the skillet (if the chicken released any juices, add those, too). Sprinkle with the remaining cheese.
Bake for 20 minutes or until the chicken is done. Serve with hot cooked rice, pasta or roasted potatoes, if desired.