Slice each chicken breast in half horizontally to create 4 even cutlets. Season both sides generously with salt, pepper, and garlic powder.

Heat a large skillet over medium-high heat. Add the olive oil and butter, swirling to coat the pan. Let it heat until the butter is foamy, about 2 minutes.

Place the chicken cutlets in the skillet in a single layer. Cook for 5–6 minutes per side, until golden brown and cooked through (internal temperature reaches 165°F). Transfer the chicken to a plate and tent loosely with foil. Turn off the heat.

Return the skillet to medium-high heat. Add the flour and minced garlic, stirring constantly for about 1 minute until fragrant and the flour is lightly golden.

Pour in the chicken broth and whisk vigorously until the flour dissolves and the liquid reduces by half, about 2 minutes.

Stir in the heavy cream and let the sauce bubble gently for 3–4 minutes, until thickened to your liking. If it boils too rapidly, reduce the heat. Remove the skillet from the heat and stir in the Parmesan until melted and smooth.

Return the chicken to the skillet, along with any accumulated juices. Spoon the sauce over the chicken. Taste and adjust seasoning with extra salt and pepper if needed. Sprinkle with fresh parsley and serve immediately.