Heat olive oil in a large skillet over medium-high heat. Season the chicken breasts with salt and pepper. Add the chicken to the skillet and cook for about 6-7 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 sliced mushrooms and cook for 4-5 minutes until they are softened. Add the minced garlic and cook for an additional minute until fragrant.
Pour in the balsamic vinegar, chicken broth, and honey. Stir in the dried thyme and rosemary. Bring the mixture to a simmer and cook for about 3-4 minutes, allowing the sauce to reduce slightly.
Return the chicken to the skillet, spooning the sauce over the top. Cook for another 2-3 minutes to heat the chicken through and allow it to absorb the flavors.
Remove from heat and garnish with chopped fresh parsley before serving.
Notes
For a richer flavor, marinate the chicken in balsamic vinegar, olive oil, and herbs for 30 minutes before cooking.
Substitute the mushrooms with spinach or kale for a different texture and taste.