Preheat your oven to 375°F (190°C).

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Season the chicken breasts with salt and pepper, then add them to the skillet. Sear the chicken for about 5-6 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.

In the same skillet, add the remaining tablespoon of olive oil. Add the sliced wild mushrooms and cook for about 5 minutes, or until they are tender and have released their moisture.

Stir in the minced garlic, fresh thyme, and rosemary, and cook for an additional minute until fragrant.

Pour in the heavy cream, stirring to combine. Allow the mixture to simmer for 2-3 minutes until slightly thickened.

Stir in the grated Parmesan cheese until melted and smooth. Season with additional salt and pepper to taste.

Return the seared chicken breasts to the skillet, spooning the mushroom sauce over the top to coat them evenly.

Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken is heated through and the sauce is bubbly.

While the chicken is baking, toast the pine nuts in a small pan over low heat until golden brown, stirring frequently to prevent burning.

Once the chicken is done, remove it from the oven and sprinkle with toasted pine nuts and chopped parsley before serving.