Step 1: Prepare the Chicken

• Pat the chicken breasts dry with paper towels. This step ensures they sear properly in the pan. Season both sides generously with salt, pepper, and garlic powder.

Step 2: Sear the Chicken

• Heat olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Once the butter is melted and foamy, add the chicken breasts in a single layer.
• Cook the chicken for 4-5 minutes on each side until golden brown. The chicken does not need to be fully cooked at this stage, as it will finish cooking in the sauce. Remove the chicken from the skillet and set it aside.

Step 3: Sauté the Mushrooms

• In the same skillet, melt 3 tablespoons of butter over medium heat. Add the sliced mushrooms and cook for 6-8 minutes, stirring occasionally, until the mushrooms release their liquid and develop a golden brown color.

Step 4: Add Garlic and Build the Sauce

• Stir in the minced garlic and cook for about 30 seconds until fragrant.
• Pour in the chicken broth, using a wooden spoon to scrape up any browned bits from the bottom of the skillet. Let the mixture simmer for 2-3 minutes.
• Reduce the heat to low and stir in the heavy cream, Parmesan cheese, and Italian seasoning. Simmer gently for 3-5 minutes, stirring occasionally, until the sauce thickens slightly.

Step 5: Finish the Dish

• Return the chicken breasts to the skillet, nestling them into the sauce. Spoon some sauce over the chicken to coat them evenly.
• Simmer for 5-7 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). Taste the sauce and adjust the seasoning with additional salt and pepper, if needed.

Step 6: Garnish and Serve

• Remove the skillet from the heat. Garnish the dish with fresh parsley and extra Parmesan cheese. Serve hot with your preferred side dishes.