Start by cutting the chicken breast in half lengthwise, and season both sides with Italian seasoning, paprika, garlic powder, salt and pepper.

In a large skillet over medium-high heat, add olive oil and allow skillet to get hot.

Add chicken to skillet and allow to cook for 5 minutes and flip. Allow to cook for an additional 5-6 minutes until the internal temp reaches 165 degrees. Remove chicken from skillet and reduce heat to low-medium.

Add butter to the skillet and allow to melt, add onions and mushrooms, stir to allow the butter to coat the onions and mushrooms. Occasionally stirring, allow to cook for about 4-5 minutes until the mushrooms and onions are soft and golden brown on the edges. Add flour and combine. Once well combined, add the beef broth and constantly stir until the mixture starts to thicken. Bring to a simmer and add heavy whipping cream, stir to combine. Turn off heat and add the chicken breast back to skillet. Top the chicken breast with the mushroom gravy and onions. Serve and enjoy!