Using a sharp knife, carefully slice each chicken breast in half horizontally to create two thinner cutlets (or use thin-cut chicken breasts).

Season both sides of each cutlet with Italian seasoning, salt, and black pepper. Sprinkle flour over the chicken, rubbing it in to coat evenly on both sides.

Heat a large skillet over medium heat and add olive oil along with 1 tablespoon of butter. Once the skillet is hot, place the chicken in the pan and cook until golden brown and cooked through, about 4 minutes per side. Transfer the chicken to a clean plate and cover to keep warm.

While the chicken cooks, peel the garlic cloves and carefully smash them using the flat side of a large chef's knife, pressing down firmly with the heel of your hand.

After removing the chicken, add the remaining 1 tablespoon of butter to the same skillet. Reduce the heat to medium-low and sauté the smashed garlic cloves for about 3 minutes, stirring frequently to prevent burning, until they are lightly browned and fragrant.

Pour in the chicken broth and heavy cream, then add the garlic powder. Stir well, scraping up any browned bits from the bottom of the skillet to incorporate into the sauce. Let the sauce simmer for 8-10 minutes, reducing and thickening by about half. Taste the sauce and adjust seasoning with additional salt and pepper if needed (about 1/8 teaspoon of each).

Finally, return the chicken to the skillet and spoon the creamy sauce over the top. Allow the chicken to warm through before serving. Garnish with fresh chopped parsley if desired, and enjoy!