Season the chicken breast halves with garlic powder, Italian seasoning, salt, and pepper.
Heat oil in a large skillet over medium heat and cook the chicken for 5-6 minutes until golden brown. Once done, transfer to a plate and set aside.
In the same skillet, toss in the butter and let it melt. Once it’s melted, add the freshly minced garlic and sprinkle in the flour. Let it cook for about a minute.
Pour in the chicken broth and let everything simmer for about 5 minutes to thicken up.
Pour in the heavy whipping cream and give it a good stir. Let it cook until the sauce starts to thicken up a bit.
After removing the skillet from the heat, sprinkle in the Parmesan cheese and stir until fully melted.
Add the chicken back into the skillet with its juices, cooking for a couple of minutes to soak up the sauce.
Garnish with parsley and extra Parmesan, and serve over mashed potatoes with a side of greens.