Add vegetable oil to a large 12-inch skillet and set over medium-high heat.
Season chicken breasts on both sides with salt, pepper, basil, paprika, and garlic powder.
Add chicken breasts to the heated oil and cook for 5 minutes.
Flip over chicken breasts and add 1 tablespoon butter; swirl it around and continue to cook the chicken for 4 more minutes, or until golden.
Remove chicken from skillet and set aside.
Melt remaining butter in the skillet and stir in mushrooms; cook for about 4 minutes, or until mushrooms have browned.
Stir in garlic and cook for 20 seconds.
Remove mushrooms from pan and set aside.
Set skillet over medium-high heat and add in chicken broth; whisk in Dijon mustard until dissolved and continue to cook for about 4 minutes, or until sauce has reduced.
Whisk in cream; season with dried thyme and dried parsley, and cook for 1 minute.
Add chicken and mushrooms back in the pan and cook for 4 to 5 more minutes, or until chicken is cooked through. Chicken is cooked when internal temperature registers at 165˚F. Use an instant read thermometer for accurate results.
Taste for salt and pepper; adjust accordingly.
Serve.