Season chicken breasts with salt, pepper, garlic powder, paprika, and thyme.
Heat olive oil in a large skillet over medium-high heat and sear chicken for 5-6 minutes each side until golden and cooked through. Remove from the skillet and set aside.
In the same skillet, melt butter over medium heat and sauté mushrooms for 3-4 minutes until softened.
Add garlic and sauté for 1 minute until fragrant.
Sprinkle flour over the mushrooms and garlic, stirring constantly for 1 minute to create a roux.
Gradually add chicken broth, stirring to blend.
Stir in heavy cream and bring to a gentle simmer.
Stir in Parmesan cheese and lemon juice until sauce is smooth.
Taste and adjust seasoning as needed.
Return chicken to the skillet, spooning sauce over it. Cook for 2-3 minutes until the chicken is fully coated and heated through.
Serve garnished with fresh parsley.