Pat the chicken breasts dry using paper towels.

Season both sides generously with the spice mixture (salt, pepper, garlic powder, onion powder, and paprika). Let the chicken rest for about 10 minutes.

Heat olive oil and butter in a large skillet over medium-high heat.

Once the butter melts, add the chicken to the pan, ensuring space between each piece.

Cook each side for about 5-6 minutes until golden brown. Transfer the chicken onto a plate once nearly cooked through.

Reduce the heat to medium and add the diced onion to the same skillet.

Stir often until soft and slightly golden, then add minced garlic and cook for another minute.

Sprinkle flour over the onions and stir continuously for about one minute.

Slowly pour in the chicken broth while whisking, scraping browned bits from the bottom.

Add the heavy cream slowly while stirring, then mix in Parmesan cheese and Italian seasoning.

Let the sauce simmer gently for 5-7 minutes until thickened.

Return the chicken breasts to the skillet and spoon the creamy sauce over them.

Simmer gently for another five minutes until the chicken reaches a safe internal temperature of 74°C (165°F).

Sprinkle chopped parsley across the top before serving.