Lightly season chicken with salt and pepper, to taste. Melt 1 tablespoon butter in a cast iron skillet over medium high heat. Place chicken in skillet, skin side down, leaving space between each piece of chicken. Sear chicken for 3 minutes on each side. Transfer chicken to a plate.
Add the chicken broth, thyme, oregano and basil, and stir to combine.Season with salt and pepper, to taste. Be careful with the amount of salt and pepper that is added, since this sauce will be poured on top of the chicken, which already has seasoning.
Place chicken back in the skillet, skin side up. Roast for 20 minutes, or until chicken has reached an internal temperature of 165 F. Transfer chicken to a plate, leaving any remaining liquid in the skillet.
Bring sauce to a boil over high heat. Add the heavy cream and Parmesan cheese. Reduce the heat, and simmer until the sauce has thickened slightly, about 5 minutes.
Place a piece of chicken on each plate. Divide sauce evenly over each piece of chicken.
Serve immediately.
Recipe by The Little Chef at http://littlechefblog.com/baked-chicken-mushroom-skillet/