Preheat oven to 375 degree F. Place chicken into an 8-cup capacity ovenproof dish (single layer). Season with salt and pepper if desired.
Heat oil in a large frying pan over medium heat until hot. Add garlic, mushrooms, bacon and onion. Cook, stirring for 4 to 5 minutes. Add soup and cream and stir well until combined. Bring to the boil and remove from heat. Stir in Lemon thyme and pour over chicken.
Bake uncovered for 30 minutes or until cooked through. Garnish with flat leaf parsley.