1. Pat the chicken pieces dry with paper towels and season them generously with salt and pepper. Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken in a single layer and cook for 3-4 minutes per side, until lightly browned. The chicken doesn’t need to be cooked through at this stage, just nicely seared on the outside. Remove the chicken from the skillet and set it aside.

2. Reduce the heat to medium. Add the chopped onion to the skillet and cook for 3-4 minutes, stirring occasionally, until it softens and becomes translucent. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn the garlic.

3. Add the sliced mushrooms to the skillet with the onions and garlic. Cook for 5-7 minutes, stirring occasionally, until the mushrooms release their moisture and start to brown. Stir in the quartered artichoke hearts.

4. If you’re using flour to thicken the sauce, sprinkle it over the vegetables and stir for 1 minute. Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet. Bring the mixture to a simmer.

5. Stir in the heavy cream and Italian seasoning. Return the browned chicken pieces to the skillet, nestling them into the sauce. Reduce the heat to low, cover, and simmer for 5-7 minutes, or until the chicken is cooked through and the sauce has thickened slightly. The chicken should reach an internal temperature of 165 F (74 C).

6. Remove the skillet from the heat. Stir in the grated Parmesan cheese until it’s fully melted and incorporated into the sauce. Taste and adjust seasoning with additional salt and pepper if needed. Garnish with fresh chopped parsley before serving.