Begin by generously seasoning the boneless, skinless chicken breasts with salt and black pepper on both sides.

In a large skillet, heat 3 tablespoons of olive oil over medium-high heat until it shimmers. Carefully place the seasoned chicken breasts in the skillet, searing them for 5-7 minutes on each side until golden brown and cooked through.

Using the same skillet, add the 2 cups of sliced mushrooms and sauté over medium heat for about 3-4 minutes until tender and browned.

Stir in 3 cloves of minced garlic and cook for about 1 minute until fragrant.

Pour in 1 cup of dry white wine and scrape the bottom of the skillet to release browned bits. Allow to simmer for 2-3 minutes.

Lower the heat and stir in 1 cup of heavy cream, 1 teaspoon each of dried thyme and rosemary. Simmer for 3-4 minutes until the sauce thickens.

Place the cooked chicken breasts back into the skillet, ensuring they are coated in the creamy mushroom sauce. Cook for an additional 2 minutes to warm the chicken through.

Remove from heat and sprinkle freshly chopped parsley over the dish. Serve immediately.