Prepare the Ingredients
In a large measuring cup, combine the chicken broth, bouillon, soy sauce, onion powder, mustard powder, and thyme. Stir until combined and set aside.
On a plate or shallow dish, mix the flour and shredded Parmesan cheese.
Measure and prepare the remaining ingredients before cooking.
Prepare the Chicken
Slice each chicken breast lengthwise into 2–3 thinner cutlets.
Cover with plastic wrap and pound to an even ½-inch thickness.
Pat the chicken dry with paper towels.
Season both sides with salt, pepper, and Italian seasoning.
Lightly dredge each cutlet in the flour-Parmesan mixture, shaking off any excess.
Sear the Chicken
Heat olive oil in a large skillet over medium-high heat.
Cook the chicken in batches for 4–5 minutes per side until golden brown.
Transfer the chicken to a plate and set aside.
Make the Creamy Garlic Sauce
Reduce the heat to medium-low and add the butter to the skillet.
As the butter melts, scrape up any browned bits from the bottom of the pan.
Add the whole garlic cloves and cook for 6–7 minutes, stirring occasionally, until softened and lightly caramelized.
Sprinkle in the flour and cook for 1–2 minutes, stirring constantly.
Slowly pour in the prepared broth mixture while whisking continuously.
Stir until smooth and bring the sauce to a gentle simmer.
Add the heavy cream and mix well.
Reduce the heat to low and gradually stir in the grated Parmesan cheese until melted and smooth.
Finish the Dish
Return the chicken and any accumulated juices to the skillet.
Spoon the sauce over the chicken.
Partially cover and simmer for 5 minutes, allowing the flavors to meld and the chicken to heat through.
Garnish with fresh parsley before serving.