Start by seasoning your chicken breasts with salt and black pepper. Heat olive oil in a large skillet over medium heat. When the oil shimmers, add the chicken and cook for 4–5 minutes per side, until both sides are golden brown and the meat is cooked through. Remove the chicken from the skillet and set aside to keep warm.

Using the same skillet, melt the butter over medium heat. Add the sliced mushrooms and cook for about 5 minutes, stirring occasionally. They should turn golden as they release all their flavorful juices.

Add the minced garlic, dried thyme, and dried oregano to the mushrooms. Stir constantly for about a minute or two, letting the aromatics shine. Pour in the chicken broth, using a spoon to scrape up the rich browned bits at the bottom of the skillet. Allow the broth to simmer and reduce by half before stirring in the heavy cream. Cook for 3–4 minutes until the sauce thickens slightly.

Return the cooked chicken to the skillet, spooning the sauce generously over it to warm through. Serve the chicken on a bed of buttered egg noodles, garnished with freshly chopped parsley and grated Parmesan cheese for the perfect finishing touch.