In a large bowl, combine cubed chicken breasts with olive oil, salt, black pepper, garlic powder, onion powder, and paprika. Let it marinate for about 10 minutes.

Heat a large skillet over medium-high heat, adding a splash of olive oil once hot. Add the seasoned chicken cubes and cook for 3-4 minutes on each side until golden brown.

In the same skillet, add more olive oil if needed and toss in the chopped onion. Cook over medium heat for 5-7 minutes until translucent.

Stir in minced garlic and cook for 1 minute until fragrant. Then, add sliced cremini mushrooms and sauté for 8-10 minutes.

Pour in the dry white wine, scraping the bottom of the skillet to deglaze. Allow to simmer for 2-3 minutes.

Whisk together chicken broth and flour until no lumps remain. Gradually add this mixture to the skillet, stirring continuously.

Reduce heat to low, stir in heavy cream and butter, mixing until fully incorporated. Adjust seasoning.

Return the seared chicken to the skillet, stirring gently to coat in the sauce. Cook for an additional 2-3 minutes.

Remove from heat and sprinkle freshly chopped parsley and Parmesan cheese over the top. Serve hot.