Slice the chicken breasts in half lengthwise to create four thinner cutlets. Season both sides generously with salt, pepper, and garlic powder.

Heat the olive oil and butter in a large skillet over medium-high heat. Allow the pan to get hot for a couple of minutes before adding the chicken.

Cook the chicken for 5–6 minutes per side, or until golden brown and fully cooked through. Once done, transfer the chicken to a plate and loosely cover with foil to keep warm. Turn off the heat during this step.

Turn the heat back to medium-high. Add the flour and minced garlic directly to the skillet. Stir frequently and cook for about one minute, allowing the garlic to become fragrant and the flour to cook slightly.

Slowly pour in the chicken broth (or dry white wine), whisking constantly to dissolve the flour and deglaze the pan. Let the mixture simmer until reduced by half.

Lower the heat if necessary, then stir in the heavy cream. Let it simmer gently for a few minutes until the sauce thickens to your desired consistency. Remove the skillet from heat and stir in the Parmesan cheese until fully melted and the sauce is smooth.

Return the chicken (along with any juices from the plate) to the skillet. Spoon the creamy garlic Parmesan sauce over the chicken. Taste and adjust seasoning with additional salt and pepper if needed. Finish with a sprinkle of fresh chopped parsley before serving.