Melt 2 tablespoons of butter in a large skillet over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
Add the remaining 2 tablespoons of butter to the same skillet. Add the sliced mushrooms and cook until they release their liquid and start to brown, about 5 minutes.
Add the minced garlic and Italian seasoning to the mushrooms. Cook for 1 minute until fragrant.
Pour in the chicken broth and scrape up any browned bits from the bottom of the pan. Let the broth simmer and reduce slightly for 2 minutes.
Stir in the heavy cream and lemon juice. Bring the sauce to a gentle simmer.
Return the cooked chicken to the skillet. Toss everything together until the chicken is coated in the sauce and heated through.
Remove from heat. Garnish with fresh parsley before serving.
Notes
Serve this skillet dinner over rice, pasta, or with crusty bread to soak up the sauce.
For extra flavor, add a pinch of red pepper flakes with the garlic.
You can substitute chicken thighs for breasts if you prefer dark meat.