Season the chicken breasts with salt and pepper on both sides.

In a large skillet, heat the olive oil and butter over medium-high heat. Once hot, add the seasoned chicken breasts and cook for about 6-7 minutes on each side until golden brown and cooked through. Remove and set aside.

In the same skillet, add the sliced mushrooms and sauté for about 5 minutes until they are tender, then add the minced garlic and sauté for an additional minute.

Pour in the chicken broth and allow it to simmer for a couple of minutes, scraping up any brown bits from the bottom of the pan. Next, stir in the heavy cream until combined and let it simmer for another few minutes until slightly thickened.

Return the chicken to the skillet, spoon some sauce over the top, and let everything cook together for another minute to meld the flavors.

Sprinkle with chopped fresh parsley and serve immediately over rice or pasta to soak up that creamy goodness!