Prep the chicken: Pat the chicken breasts dry with paper towels. This helps them get a better sear. Rub them with olive oil and season generously with garlic powder, onion powder, paprika, salt, and pepper.

Preheat your grill: Heat your grill to medium-high heat (around 375-400°F). If using a grill pan, heat it over medium-high heat for about 3 minutes.

Grill the chicken: Place chicken breasts on the grill and cook for 6-7 minutes per side, or until the internal temperature reaches 165°F. Don't flip them too early – let them develop those beautiful grill marks first!

Rest the chicken: Once cooked, transfer the chicken to a plate and tent with foil. Let it rest for 5 minutes while you make the sauce.

Start the sauce: In a large skillet over medium heat, melt the butter. Add the sliced mushrooms and cook for 5-6 minutes until they're golden brown and have released their moisture.

Add aromatics: Toss in the minced garlic and cook for about 1 minute until fragrant. If using white wine, add it now and let it reduce by half.

Create the creamy sauce: Pour in the chicken broth and heavy cream. Bring to a gentle simmer and cook for 3-4 minutes, stirring occasionally, until the sauce thickens slightly.

Season and finish: Add salt, pepper, and fresh parsley. Taste and adjust seasonings as needed. The sauce should coat the back of a spoon nicely.

Serve: Place the grilled chicken on plates and generously spoon the mushroom sauce over the top. Garnish with extra parsley if desired.