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Season chicken breasts generously with salt, black pepper, crushed peppers, Italian seasoning, garlic powder, paprika, & drizzle with olive oil. Mix to evenly coat.
Heat up a skillet with 2 TBS. of butter. Once melted, place chicken in the pan and cook each side for about 4-5 mins. Do not overcrowd the pan. You'll need to cook chicken in batches. Remove cooked chicken from the pan and set aside on a separate plate.
In the same pan, (do not rinse or wipe), add minced garlic & diced onions. Sauté until fragrant on low/medium heat.
Add mushrooms and chopped parsley. Cook for a few minutes until mushrooms are softened. Add 1 TBS. of butter if needed.
Add seasonings: salt, black pepper, crushed red peppers & Italian seasoning. Stir.
Add flour. Stir well until flour is completely cooked through.
Add heavy whipping cream. Stir.
Bring to a boil then simmer until the sauce thickens up. Add the cooked chicken back into the pan. Tuck it into the sauce.
Let the chicken swim in the sauce for a minute or two.
Remove from heat. Garnish with fresh parsley. Serve with mashed potatoes & a side of vegetables and enjoy!