Add the salt, garlic powder, onion powder, paprika, and fresh ground pepper to a small bowl; stir to combine.

Season the chicken on both sides with the prepared seasoning mix. Cover and refrigerate while you prepare the remaining ingredients.

Heat the olive oil in a large, deep skillet over medium-high heat. When the oil is hot but not smoking, add the chicken. Cook for 3 to 4 minutes on each side (depending on thickness) until golden brown and cooked through.

Make sure the internal temperature at its thickest part is at least 165°F. Turn off the heat, remove the skillet from the heat, and transfer the chicken to a plate or pan. Cover loosely with foil to keep warm.

Do not wash the skillet. Place it back over medium heat and add the butter.

When the butter is melted and foaming, add the mushrooms. Cook for 2 to 3 minutes, stirring frequently.

Sprinkle the flour over the mushrooms, stirring well to mix. Cook for 1 to 2 minutes to cook the flour a bit, stirring often.

Slowly add the chicken broth to the mixture while stirring and gently scraping the bottom of the skillet with a wooden spoon or spatula in small circles around the pan.

Bring the sauce to a simmer and cook for approximately 5 minutes, until it reduces and thickens. Stir occasionally. Keep it at a simmer, adjusting the heat as needed.

Taste and add salt if needed. As a reference, we did not add extra salt to ours.

Add the chicken back to the pan and turn to coat with the sauce. Lower the heat to medium-low to low, cover, and heat gently for about 4 to 5 minutes to warm through.

Garnish with chopped parsley and serve over a bed of mashed potatoes, rice, vegetables, or your favorite side dish.