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

In a large skillet, heat the olive oil over medium-high heat.

Add the chicken breasts and cook for 5-7 minutes on each side, until golden brown and cooked through.

Remove the chicken from the skillet and set aside.

In the same skillet, add the sliced mushrooms and sauté for about 5 minutes or until browned and tender.

Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.

Pour in the chicken broth and bring to a simmer, then add the heavy cream, stirring until combined. Cook for another 2-3 minutes until the sauce thickens slightly.

Return the chicken to the skillet, coating it in the creamy sauce, and cook for another few minutes until heated through.

Garnish with fresh parsley if desired before serving.