Pat dry chicken breast with a paper towel, then season with salt, pepper and Italian seasoning.
Mix together flour, Italian seasoning ,granulated onion and garlic powder.
Dredge the seasoned chicken in flour mixture on each side until coated. Shake off excess flour. Heat oil in a cast iron or skillet over medium-high heat; then fry chicken on both sides until golden brown — about 4 to 5 minutes per side.
Remove chicken from skillet and place on a plate.
Add butter to the skillet once melted add mushrooms, to the skillet, then saute for about 2-3 minutes, followed by garlic, thyme; continue cooking for 3-5 more minutes , stirring occasionally to prevent any burns.
Pour in Marsala, chicken stock and heavy cream stirring and scraping the pan well, until it is incorporated. Stir for about 1-2 minutes or until slightly thickened . Lightly season with salt and pepper.
Return chicken back to skillet, together with its juice that form on the plate to the skillet, turning to coat. Bring to a boil and let it simmer 4-5 minutes or until thickened. Adjust seasonings to taste. Sprinkle with parsley.
Remove from heat and served with pasta,, rice or mashed potatoes.