Season the chicken with salt and black pepper. Heat 1 tbsp of olive oil in a large skillet over medium-high heat and cook the chicken for about 5-6 minutes per side, until golden brown and it reaches 165°F internally. Remove and set aside.

In the same pan, melt 2 tbsp of butter. Add the sliced mushrooms and cook for about 5 minutes, stirring occasionally. Stir in the minced garlic and cook for another minute until fragrant.

Pour in the chicken broth, scraping up the browned bits. Reduce the heat to low, add the heavy cream, and stir continuously. Mix in the Parmesan cheese and Italian seasoning, and let the sauce simmer for about 5 minutes until it thickens slightly.

Return the chicken to the pan, spooning sauce over the top, and let everything simmer for another 5 minutes. Garnish with fresh parsley and serve hot.