Preheat the oven to 350 degrees F (175 degrees C).
Get out a large skillet with deep sides. Heat 1 tablespoon of Olive Oil (1 tablespoon) in the skillet over medium-high heat and season Boneless Skinless Chicken (1 pound) with Salt (1 pinch). Brown the chicken until it starts to to develop some color and is cooked through.
Transfer it to a plate, then add Sun-Dried Tomatoes (1 jar), Cremini Mushroom (4 ounce), Onion (1), and Garlic (4 clove) to the pan. Let them cook and get fragrant for about 3 to 4 minutes, then transfer them to the plate with the chicken.
Add Olive Oil (2 tablespoon) to the pan and whisk in All-Purpose Flour (3 tablespoon) until it becomes golden and pasty. Slowly pour in Milk (1 cup) and Chicken Stock (1 cup) until you have a smooth sauce.
Season the sauce with Dried Parsley (1 teaspoon) and Salt (1 pinch). Keep whisking it for a couple of minutes until it starts to bubble and thicken a little.
Return the chicken and veggies to the pan and also add in Zucchini (4). Stir everything well, then sprinkle the Parmesan Cheese (1/4 cup) on top. Let it bubble for a minute on the stove, then transfer it to the oven to bake for 15 minutes.
Serve immediately and enjoy!