Step 1

Season chicken breasts with salt and pepper.

Step 2

Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until golden brown on both sides and cooked through, about 4-5 minutes per side. Remove chicken from skillet and set aside.

Step 3

In the same skillet, melt butter over medium heat. Add mushrooms and cook until they begin to brown and release their juices, about 5 minutes.

Step 4

Add garlic, thyme, and oregano, and cook for an additional 1-2 minutes, until fragrant.

Step 5

Pour in chicken broth to deglaze the pan, scraping up any browned bits. Bring to a simmer and reduce the liquid by half, about 5 minutes.

Step 6

Stir in heavy cream and bring to a simmer again. Cook until the sauce thickens slightly, about 3-4 minutes.

Step 7

Return the chicken to the skillet and warm through in the sauce.

Step 8

Serve the chicken over buttered noodles, garnished with fresh parsley and grated Parmesan cheese.