Step 1: Pat your chicken thighs (or breasts) dry with paper towels. Season generously on both sides with salt, black pepper, and garlic powder. In a large skillet or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Once hot, add the chicken and sear for 4-6 minutes per side, until golden brown and cooked through. Remove the chicken from the pan and set aside on a plate; it will finish cooking in the sauce.
Step 2: Reduce heat to medium. Add the remaining 1 tablespoon of olive oil to the same pan. Add the sliced mushrooms and sauté for 5-7 minutes, stirring occasionally, until they release their liquid and begin to brown nicely. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
Step 3: Pour in the chicken broth and scrape up any browned bits from the bottom of the pan with a wooden spoon. Stir in the Italian seasoning.
Step 4: Stir in the heavy cream and Parmesan cheese. Bring the sauce to a gentle simmer, stirring frequently, until it thickens slightly, about 3-5 minutes. Taste and adjust seasonings as needed, adding more salt or pepper if desired.
Step 5: Return the seared chicken to the skillet, nestling it into the creamy mushroom sauce. Spoon some of the sauce over the chicken. Let it simmer gently for another 5-7 minutes, or until the chicken is thoroughly heated through and cooked to an internal temperature of 165°F (74°C).
Step 6: Remove the skillet from the heat. Garnish with fresh chopped parsley before serving. This Creamy Mushroom Chicken is best enjoyed immediately!