Steps

• Season the chicken breasts with salt and pepper. In a large skillet, heat the olive oil over medium-high heat. Add the chicken breasts and sear them on both sides until golden brown, about 5 minutes each side. Remove from the skillet and set aside.
• In the same skillet, add the chopped onions and minced garlic. Sauté them until the onions become translucent and the garlic is fragrant, approximately 3 minutes. This adds a base of flavor to the rich sauce that will come together shortly.
• Add the sliced mushrooms to the skillet and continue to cook for about 4-5 minutes. Mushrooms add a lovely earthiness that pairs perfectly with the cream, delivering depth to the dish.
• Pour in the chicken broth and bring to a simmer. This step deglazes the pan, lifting all the flavorful bits from the bottom. It's crucial for layering the flavors in the sauce.
• Stir in the heavy cream and grated Parmesan cheese. Reduce the heat to low and let the mixture simmer gently. Stir continuously until the sauce begins to thicken, which should take around 5 minutes. Remove from heat once you've achieved a smooth, creamy consistency.
• Return the seared chicken breasts to the skillet, nestling them in the creamy sauce. Simmer on low heat for another 10 minutes, or until the chicken is cooked through and the flavors are well-integrated. Garnish with fresh parsley before serving.