Prep Work:

1. Combine the chicken broth, bouillon cube, soy sauce, onion powder, mustard powder, and thyme in a large measuring cup with a spout and set aside.
2. Combine flour and Parmesan cheese on a plate and measure out remaining ingredients prior to beginning.

Cook the Chicken:

1. Slice the chicken in half lengthwise to create 2–3 thinner slices. Cover with saran wrap and pound to ½ inch thick. Pat completely dry.
2. Season both sides with Italian seasoning and salt/pepper. Dredge in the flour mixture and tap off excess.
3. Heat olive oil in a large skillet over medium-high. Sear chicken in batches 4–5 minutes per side until golden. Set aside.

Make the Sauce:

1. Melt butter over medium/medium-low; scrape up fond. Add whole garlic cloves; cook 6–7 minutes until softened and fragrant.
2. Whisk in flour; cook 1–2 minutes.
3. Stream in the broth mixture gradually, whisking constantly. Stir in cream; bring just to a boil, then lower heat.
4. Gradually stir in Parmesan (if using) until melted and smooth.
5. Return chicken and any juices to the pan. Spoon sauce over. Partially cover and simmer 5 minutes.
6. Garnish with parsley; serve with potatoes, pasta, rice, or greens.