Pat chicken pieces completely dry with paper towels and season generously with salt, pepper, garlic powder, paprika, and onion powder. Let seasoning sit for 2 minutes so it adheres properly to the meat surface.

Heat olive oil in a large skillet over medium-high heat until it shimmers. Working in batches if needed, brown chicken pieces for 3-4 minutes per side until golden but not cooked through—it will finish cooking in the cream sauce.

Remove chicken and set aside on a clean plate. Add butter to the same skillet, then sauté diced onion and sliced mushrooms for exactly 4-5 minutes until softened and beginning to brown slightly.

Pour chicken broth into the skillet, scraping up any browned bits from the bottom with a wooden spoon. This 30 minute chicken dinner recipe depends on capturing all those flavorful fond for maximum taste.

Return chicken pieces to the skillet and bring broth to a gentle simmer. Cook for 8-10 minutes until chicken is cooked through and reaches 165°F internal temperature.

Reduce heat to low and stir in heavy cream slowly, mixing until the sauce coats the back of a spoon. Do not boil after adding cream or it may separate.

Squeeze fresh lemon juice over the entire skillet and stir gently. Taste and adjust seasonings if needed, then garnish with fresh parsley before serving immediately.