Prepare the chicken:
Using a sharp knife, carefully fillet each chicken breast into two thinner cutlets. Season both sides with Italian seasoning, salt, and black pepper. Sprinkle flour over the chicken and gently rub it in until evenly coated.

Cook the chicken:
Heat a large skillet over medium heat. Add olive oil and 1 Tbsp butter. Once hot, add the chicken and cook for about 4 minutes per side until golden brown and cooked through. Remove to a plate and cover to keep warm.

Prep the garlic:
While the chicken cooks, peel the garlic cloves and gently smash them using the flat side of a knife. This releases maximum flavor without chopping.

Sauté the garlic:
Lower heat to medium-low. Add remaining 1 Tbsp butter to the skillet, then add garlic. Sauté for 3 minutes, stirring often, until lightly browned and fragrant.

Make the sauce:
Pour in chicken broth and heavy cream. Add garlic powder and scrape up any browned bits from the pan. Let the sauce simmer for 8–10 minutes until reduced and thickened by about half. Season with salt and pepper to taste.

Finish and serve:
Return chicken to the skillet and spoon the creamy sauce over the top. Heat for 2–3 minutes. Garnish with fresh parsley if desired and serve warm.