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Season the chicken fillets with salt, pepper, and oregano.
Heat olive oil or butter in a large skillet over medium heat. Add the chicken fillets and cook until golden brown on both sides and cooked through (about 5–7 minutes per side). Remove and set aside.
In the same skillet, add a little more oil or butter if needed. Sauté the chopped onion and garlic until fragrant and translucent.
Add the sliced mushrooms and cook until they release their moisture and begin to brown.
Pour in the broth, scraping the bottom of the pan to loosen any browned bits. Let it simmer for 2 minutes.
Stir in the cream and grated Parmesan cheese, allowing the sauce to thicken gently over low heat.
Return the chicken fillets to the pan, spooning the sauce over them. Heat through for 2–3 minutes.
Garnish with fresh parsley before serving.
Serving and storage tips:
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