In a large bowl, add all the chicken ingredients. Toss until evenly coated.

Heat the olive oil in a large deep skillet or Braiser over medium-high heat, add the seasoned chicken in an even layer and cook for 2-3 minutes per side until lightly browned. The chicken does not need to be fully cooked at this stage. Transfer to a plate and set aside.

In the same skillet over medium heat, add the onions and bell peppers. Sauté for 3-4 minutes until slightly softened. Add the garlic and cook for another minute.

Melt 4 tbsp of butter in the skillet then add the mushrooms and cook for about 4 minutes, stirring occasionally, until they release their moisture and begin to brown.

Melt the remaining 2 tbsp of butter, then sprinkle in the flour and cook for 1 minute. Stirring constantly to form a roux.

Slowly pour in the chicken stock, while whisking continuously until smooth. Stir in the chicken bouillon, garlic powder, roasted garlic blend, smoked paprika, thyme, salt, and black pepper.

Pour in the heavy cream and return the chicken (along with any accumulated juices) to the skillet. Stir to combine.

Simmer uncovered for 15–20 minutes, until the gravy has slightly thickened. Taste and adjust the seasoning as needed.

Stir in the chopped parsley and serve warm over rice, mashed potatoes, or baked potatoes.