Pat the chicken breasts dry using paper towels. Season both sides with salt, black pepper, and garlic powder. This simple seasoning helps build flavor and creates a tasty golden crust when the chicken cooks.

Heat olive oil in a large skillet over medium-high heat. Place the chicken into the hot pan. Cook for about six minutes per side until golden brown. Remove the chicken and place it on a clean plate.

In the same skillet, add butter and sliced mushrooms. Stir occasionally while cooking. The mushrooms will release moisture and then begin to brown. This step creates deep flavor for the creamy mushroom sauce.

Add the minced garlic to the mushrooms. Stir continuously for about one minute. The garlic should become fragrant but not brown. This quick step adds wonderful flavor to the entire dish.

Pour in the chicken broth and scrape any browned bits from the bottom of the skillet. Add the heavy cream, Parmesan cheese, and Italian seasoning. Stir well until everything combines into a smooth creamy sauce.

Place the cooked chicken back into the skillet. Spoon some sauce over the top. Let everything simmer gently for about eight minutes until the chicken is fully cooked and the sauce thickens.

Sprinkle fresh parsley over the dish before serving. The parsley adds freshness and color. Serve immediately while the sauce is warm and creamy for the best flavor and texture.