In a small bowl, combine the garlic powder, onion powder, oregano, thyme, salt, and pepper.
Season both sides of the pounded chicken breasts with the spice mixture.
In a large skillet, heat the olive oil over medium-high heat.
Sear the chicken until golden brown and cooked through, about 5-6 minutes per side, then remove and set aside.
In the same skillet, add the sliced mushrooms and sauté until browned and tender.
Add the minced garlic and cook for 1 minute until fragrant.
Pour in the chicken broth, scraping up any browned bits from the pan.
Reduce heat to medium-low, stir in the heavy cream, and let the sauce simmer for 3 minutes.
Stir in the parmesan cheese until the sauce becomes smooth and slightly thickened.
Return the chicken to the skillet, coating it in the sauce, and heat for another 2 minutes before serving.