1. Prep the Oven and Chicken

• Preheat the oven to 375°F (190°C).
• Pat chicken breasts dry and season generously with salt and pepper.

2. Coat the Chicken

• Dredge each chicken breast in flour, shaking off excess.
• Dip into beaten eggs to coat evenly.
• Press into panko breadcrumbs to create a crispy crust.

3. Sear for Crunch

• Heat olive oil in a skillet over medium-high heat.
• Sear chicken on both sides until golden brown, about 3–4 minutes per side. Remove and set aside.

4. Bake to Perfection

• Place seared chicken in a baking dish and brush generously with hot honey.
• Bake for 15–20 minutes, or until the chicken’s internal temperature reaches 165°F (74°C).

5. Prepare the Sauce

• In the same skillet, melt butter over medium heat.
• Add sliced mushrooms and sauté until browned, about 5 minutes.
• Stir in garlic, thyme, and oregano, cooking until fragrant, about 1–2 minutes.
• Deglaze with chicken broth, scraping up any browned bits, and reduce by half, about 5 minutes.
• Stir in heavy cream and simmer until the sauce thickens, about 3–4 minutes.

6. Combine and Serve

• Return the baked chicken to the skillet, spooning the creamy mushroom sauce over the top.
• Allow it to warm through for 2–3 minutes.
• Serve over a bed of buttered noodles and garnish with fresh parsley and grated Parmesan cheese.