Pat chicken pieces dry with paper towels. In a medium bowl, toss the chicken with 1 tbsp olive oil, smoked paprika, garlic powder, onion powder, salt, and black pepper until evenly coated.

Heat 1 tbsp olive oil in a large skillet (10-12 inch) over medium-high heat. Add the seasoned chicken in a single layer (cook in batches if necessary to avoid overcrowding). Cook for 3-4 minutes per side, until golden brown and cooked through. Remove chicken from the skillet and set aside on a plate.

In the same skillet, add the sliced cremini mushrooms. Cook over medium-high heat for 5-7 minutes, stirring occasionally, until the mushrooms are browned and have released their liquid. Add the diced yellow onion and cook for another 3-4 minutes until softened.

Stir in the minced garlic and cook for 1 minute until fragrant. Sprinkle the all-purpose flour over the mushrooms and onion, stirring continuously for 1 minute to cook out the raw flour taste.

Gradually whisk in the chicken broth, scraping up any browned bits from the bottom of the skillet. Bring the sauce to a simmer, stirring until it thickens slightly.

Reduce heat to medium-low and stir in the heavy cream. Bring back to a gentle simmer. Taste and season with additional salt and pepper as needed. Return the cooked chicken to the skillet, stirring to coat it in the creamy sauce. Cook for 2-3 minutes to heat the chicken through and allow flavors to meld.

Garnish with fresh chopped parsley, if desired. Serve immediately over pasta, rice, mashed potatoes, or with a side of crusty bread or steamed vegetables.