In a large skillet, heat the olive oil over medium-high heat. Add the chicken pieces and season with salt and pepper. Cook until golden brown and fully cooked through, about 5-7 minutes. Remove the chicken from the skillet and set it aside.

In the same skillet, add the sliced mushrooms. Cook until they’re tender and browned, about 4-5 minutes. Scrape up any tasty bits from the bottom of the pan.

Add the minced garlic and Italian seasoning, stirring until fragrant (about 30 seconds).

Pour in the chicken broth and bring it to a gentle simmer. Add the heavy cream, and stir to combine. Let it bubble for a few minutes until it thickens slightly.

Return the cooked chicken to the skillet and allow it to heat through. Taste and season with extra salt and pepper if necessary.

Sprinkle with fresh parsley for garnish and serve over pasta, rice, or with a side of crusty bread.