1. Pat dry the chicken breasts and slice them horizontally to create thinner cutlets. Season both sides of the chicken with garlic powder, Italian seasonings, salt, and pepper.
2. Heat olive oil in a large skillet over medium-high heat. Sear the chicken for 3-4 minutes per side until golden brown and cooked through. Remove chicken from the skillet and set aside.
3. Reduce heat to medium. Add butter to the same skillet. Once melted, whisk in the flour and cook for 1 minute, stirring constantly, to form a roux.
4. Add the minced garlic and cook for another 30 seconds until fragrant.
5. Gradually whisk in the chicken broth, ensuring no lumps form. Bring the sauce to a simmer, stirring occasionally.
6. Reduce heat to low and stir in the heavy cream. Let the sauce simmer gently for 2-3 minutes until it starts to thicken.
7. Stir in the grated Parmesan cheese until it melts smoothly into the sauce. Season with additional salt and pepper to taste.
8. Return the cooked chicken to the skillet, nestling it into the creamy sauce. Spoon some sauce over the chicken.
9. Let the chicken simmer in the sauce for 2-3 minutes to heat through and absorb the flavors.
10. Garnish with fresh chopped parsley before serving.