Prep and Brown the Chicken:

1. Pat the chicken pieces dry and season with salt and pepper.
2. Heat 2 tablespoons olive oil in a large skillet over medium-high heat.
3. Add the chicken and brown on all sides until lightly golden (about 5–7 minutes). Remove the chicken from the skillet and set aside.

Sauté Aromatics and Mushrooms:

1. In the same skillet, add the diced onion and minced garlic. Sauté for 2–3 minutes until the onion softens.
2. Add the sliced mushrooms and cook for an additional 4–5 minutes until they’re tender and lightly browned.

Deglaze and Create the Sauce:

1. Pour in the white wine (or 1/2 cup chicken broth) to deglaze the pan, scraping up any browned bits. Let it simmer for about 1–2 minutes.
2. Return the chicken to the skillet, then add the remaining chicken broth and heavy cream.
3. Stir in the dried thyme, oregano, and optional red pepper flakes. Bring the mixture to a gentle simmer and cook for 8–10 minutes, until the sauce has thickened slightly and the chicken is cooked through.

Finish and Serve:

1. Stir in the grated Parmesan cheese until melted and well incorporated.
2. Taste and adjust seasonings as needed.
3. Garnish with chopped fresh parsley and an extra sprinkle of Parmesan if desired.
4. Serve immediately over pasta, mashed potatoes, or a bed of steamed greens.