Place chicken breasts between two sheets of parchment paper and pound to an even thickness. Season both sides with salt, pepper, garlic powder, and onion powder.

Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat.

Add chicken breasts to the skillet and cook for 4–5 minutes per side until golden brown and cooked through. Remove and set aside.

In the same pan, add remaining butter and sliced mushrooms. Cook for 4–5 minutes until browned and tender.

Stir in minced garlic and cook for 30 seconds until fragrant.

Pour in the marsala wine, scraping the bottom of the pan to release browned bits. Simmer for 5–7 minutes to reduce slightly.

Add chicken broth, thyme, and heavy cream. Stir and simmer until sauce thickens.

Place chicken back into the skillet and spoon sauce over it. Simmer for 5 minutes to allow flavors to meld.

Taste and adjust seasoning. Garnish with chopped parsley before serving.