Add the chicken broth, beef bouillon, soy sauce, onion powder, dried thyme, and mustard powder to a bowl or measuring jug. Stir until combined and set aside.

In a shallow dish, combine 1/3 cup flour with 4 tablespoons Parmesan.

Slice each chicken breast horizontally into thinner cutlets. If needed, gently pound the pieces until they are approximately 1/2 inch thick.

Pat the chicken dry. Season both sides with salt, black pepper, and Italian seasoning.

Coat each chicken cutlet in the flour and Parmesan mixture. Shake off any excess coating.

Heat the olive oil in a large skillet over medium-high heat. Add the chicken without overcrowding the pan and cook for about 4–5 minutes per side, or until golden and cooked through. Transfer to a clean plate.

Reduce the heat to medium-low and melt the butter in the same skillet. Scrape up the flavorful browned bits from the bottom of the pan.

Add the whole garlic cloves and cook gently for about 6–7 minutes, stirring occasionally, until softened and lightly golden. Avoid burning the garlic.

Sprinkle in 3 tablespoons of flour and cook for 1–2 minutes, stirring continuously.

Slowly pour in the prepared broth mixture a little at a time while stirring. Continue until the mixture is smooth.

Stir in the heavy cream and bring the sauce to a gentle simmer. Reduce the heat to low and gradually add the Parmesan, stirring until melted and smooth.

Return the chicken and any accumulated juices to the skillet. Spoon the garlic cream sauce over the chicken.

Partially cover and gently simmer for about 5 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the sauce has reached your preferred consistency.

Garnish your Creamy Garlic Chicken with fresh parsley and serve warm.