1. Pat chicken dry and season with salt, pepper, and onion powder.

2. Heat olive oil in a large skillet over medium-high heat.

3. Sear chicken breasts for 5–6 minutes per side until golden brown, then remove and set aside.

4. Add mushrooms to the skillet and cook until lightly browned, about 4 minutes.

5. Stir in minced garlic and cook for 1 minute until fragrant.

6. Sprinkle flour over the mushrooms and garlic and whisk to combine.

7. Slowly pour in chicken broth while whisking to dissolve the flour.

8. Stir in heavy cream and Parmesan cheese and simmer for 3–4 minutes until sauce thickens.

9. Return chicken to the skillet and simmer for 8–10 minutes, turning to coat with sauce.

10. Stir in fresh herbs and adjust seasoning as needed.

11. Meanwhile, boil potatoes in salted water until fork-tender, about 15 minutes.

12. Drain potatoes and return to the pot, letting steam escape for 1 minute.

13. Mash potatoes with butter and warm milk or cream until smooth, then season with salt and pepper.

14. Spoon mashed potatoes onto plates and top with chicken and sauce.

15. Garnish with chopped chives or parsley and serve immediately.