Preheat the oven to 400°F.

Add the butter to a large skillet over medium-high heat, once melted, add the baby bella mushrooms, 1 tsp salt, 1 tsp pepper, 1 tsp thyme and 1 tsp oregano, cook 5-6 minutes.

Add the garlic, cook 1 minute.

Sprinkle the cornstarch over the top and add the chicken broth, simmer 1-2 minutes.

Reduce the heat to medium-low and add the half-and-half, simmer 6-8 minutes, then set aside.

Combine the remaining 1 tbsp oregano, 1 tbsp thyme, 1 tsp salt and 1 tsp black pepper with the fresh basil, breadcrumbs and 2 tbsp parmesan in a shallow bowl or rimmed plate.

Drag the chicken breasts through the breadcrumb mixture.

Heat the olive oil in a large oven-safe skillet over medium high heat.

Add the chicken to the skillet and brown on each side for 2-3 minutes.

Cover with the creamy mushroom sauce.

Sprinkle the remaining 2 tbsp parmesan cheese on top and place in the oven for 15-20 minutes.

Remove from the oven and serve immediately with cooked pasta, steamed vegetables or your favorite side.