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If the chicken breasts are quite large, slice them in half lengthwise and flatten them.
Place chicken breasts in a bowl and add salt, pepper, garlic, red chili paste, lemon juice, chicken spice, and paprika.
Prep button mushrooms by slicing and set aside. Finely slice the onion and set aside.
In a large pot on medium heat, add oil. When heated, add sliced onions and garlic, and braise until onions soften.
Add mushrooms, salt, pepper, parsley, thyme, rosemary, garlic powder, and butter. Mix and cover the pot. Sauté mushrooms for 5 - 10 minutes.
Remove mushrooms from the pot into a bowl.
In the same pot, add marinated chicken and brown on each side for a few seconds. Add chicken stock and ½ cup of water.
Simmer chicken on medium heat for 15 - 20 minutes, flipping occasionally. Ensure sauce does not dry out.
Once chicken is cooked, remove it from the pot and leave just the sauce.
Pour fresh cream into the sauce and turn heat high until bubbling. Then reduce heat to medium and add mozzarella cheese, simmer until melted.
Add back mushrooms, mix into the sauce, and simmer for 1-2 minutes until sauce thickens.
Mix in the chicken and simmer for another 5 minutes on low to medium heat.
Garnish with rosemary and parsley before serving.