In a mixing bowl, combine cubed chicken breasts with olive oil, salt, black pepper, garlic powder, onion powder, and paprika. Let sit for about 5 minutes.

Heat a large skillet over medium-high heat and add olive oil. Sear chicken in batches for 3-4 minutes per side until golden brown.

In the same skillet, add the chopped onion and sauté until soft, about 3 minutes. Add minced garlic and cook for an additional minute.

Stir in the sliced cremini mushrooms and cook until browned, about 5-7 minutes.

Pour in dry white wine and deglaze the pan, letting it simmer for 2-3 minutes.

Whisk chicken broth and all-purpose flour together, then add to the skillet and simmer until thickened, about 5-7 minutes.

Reduce heat and stir in heavy cream and butter until mixed. Season with salt and pepper.

Return the seared chicken to the skillet and stir to coat with sauce, heating through for 2-3 minutes.

Serve over mashed potatoes or pasta, garnishing with parsley and optional toppings.