Combine the chicken broth, bouillon cube, soy sauce, onion powder, mustard powder, and thyme in a large measuring cup and set aside.

Combine flour and Parmesan cheese on a plate and measure out remaining ingredients prior to beginning.

Slice the chicken in half lengthwise to create 2-3 thinner slices. Cover with saran wrap and use a meat mallet to pound it to ½ inch thick. Pat completely dry.

Season each side with Italian seasoning and salt/pepper. Dredge in the flour mixture and tap off excess.

Heat olive oil in a large skillet over medium-high heat. Sear the chicken in batches for 4-5 minutes per side, until golden brown. Set aside.

Melt the butter in the skillet over medium/medium-low heat. Add the garlic cloves and let them soften and caramelize for 6-7 minutes.

Add the flour and cook for 1-2 minutes, until the raw flour smell is gone.

Add the chicken broth mixture and stir continuously.

Stir in the cream. Bring to a boil, then reduce heat to low. Gradually stir in the Parmesan cheese.

Add the chicken back to the skillet along with any juices from the plate. Spoon the sauce on top, cover partially, and simmer for 5 minutes.

Garnish with parsley and serve.