Prepare the chicken Slice the chicken breasts in half horizontally to create four even pieces. Season both sides with salt, pepper, and garlic powder. Lightly coat with flour, shaking off any excess.

Sear the chicken Heat 2 tablespoons of oil and 1 tablespoon butter in a large skillet over medium to medium-high heat. Add the chicken and cook until golden on both sides and cooked through, about 4–5 minutes per side. Transfer to a plate and keep warm.

Cook the onion Reduce the heat to medium. Add the chopped onion and cook until soft and translucent, stirring to pick up all the flavor from the pan.

Add the garlic Lightly smash a few garlic cloves and add them to the skillet along with the remaining whole cloves. Cook gently until fragrant, making sure the garlic doesn’t brown.

Pour in the chicken broth and stir to loosen any flavor from the bottom of the skillet. Let it simmer and reduce slightly, about 2–3 minutes.

Finish the sauce Lower the heat and stir in the cream. Season with salt and pepper, add the thyme, then stir in the parmesan cheese. Let the sauce simmer gently until smooth and slightly thickened.

Bring it together Return the chicken to the skillet and let it simmer in the sauce for a few minutes, until warmed through and coated.

Serve Finish with fresh parsley and cracked black pepper. Serve warm over rice, mashed potatoes, or pasta.