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Heat the olive oil over medium-high heat. Add the chicken breast and reduce the heat to medium. Cook for 2-3 minutes per side, or until fully cooked through. Remove the meat from the pan and set it aside.
Peel and finely chop the onion. Chop the bell pepper. Peel and slice the garlic. Add the onions, peppers, and garlic to the pan. Cook for 5-7 minutes over medium heat.
Drain and chop the artichoke hearts. Drain the mushrooms. Add the artichoke hearts and mushrooms to the pan. Stir well and cook for 5 minutes.
Shred the Parmesan cheese. Pour in the chicken broth and heavy cream. Add the shredded Parmesan and stir well. Continue to cook for 2-3 minutes, stirring constantly.
Chop the parsley. Return the chicken to the pan. Add the parsley and stir well. Cover with the lid and let it sit for a few minutes before serving.
Taste and optionally season with salt or black pepper. Transfer to serving plates. Serve immediately.