Prepare the Chicken:

Season the chicken breasts with salt, black pepper, and garlic powder on both sides. Dredge each chicken breast in flour, shaking off any excess.

 Cook the Chicken:

In a large skillet, heat olive oil and butter over medium-high heat. Once the butter is melted and the oil is hot, add the chicken breasts.

Cook for 5-7 minutes on each side, until golden brown and cooked through (internal temperature should reach 165°F or 74°C). Remove the chicken from the skillet and set aside.

 Prepare the Garlic Parmesan Sauce:

In the same skillet, add minced garlic and cook for 1 minute until fragrant.

Pour in chicken broth, scraping up any browned bits from the bottom of the skillet. Simmer for 2-3 minutes to reduce slightly.

Stir in heavy cream and bring to a gentle simmer.

Add grated Parmesan cheese and Italian seasoning, stirring until the cheese is melted and the sauce is smooth. Simmer for another 2-3 minutes to thicken. Taste and adjust seasoning with salt and black pepper.

 Combine and Serve:

Return the cooked chicken breasts to the skillet, spooning the creamy garlic Parmesan sauce over them. Let the chicken simmer in the sauce for 2-3 minutes to warm through.

Garnish with fresh parsley and serve over cooked penne pasta or your choice of sides.