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Season the chicken slices on both sides with the salt and pepper. Heat 1 tbsp of the olive oil in a large 12-inch straight-sided skillet or wide Dutch oven over medium-high heat until shimmering. Add the chicken in a single layer and sear undisturbed for 3 minutes, then flip and cook for another 2 minutes, until the pieces are golden on both sides and reach 165°F (74°C) on an instant-read thermometer. Transfer the chicken to a plate and set aside.
Reduce the heat to medium and add the remaining 1 tbsp olive oil to the same pan. Add the mushrooms in an even layer and cook, stirring occasionally, for 6–7 minutes, until they have released their liquid and are deeply browned.
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