Pat the chicken breasts completely dry with paper towels.

If the chicken breasts are thick and uneven, place them between two sheets of plastic wrap and pound them to an even 3/4-inch thickness.

In a small bowl, combine garlic powder, onion powder, Italian seasoning, paprika, salt, and black pepper. Sprinkle this mixture over both sides of each chicken breast and let sit at room temperature for 5 to 10 minutes.

Heat a skillet over medium-high heat and add olive oil. Wait until the oil is shimmering.

Add the chicken breasts to the skillet without moving them. Sear undisturbed for 5 to 6 minutes.

Flip the chicken and cook for another 4 to 5 minutes until the internal temperature reaches 165°F (74°C).

Remove the chicken from the skillet and tent it with foil to keep warm.

Reduce heat to medium, add butter to the same pan along with the browned bits. Let the butter melt while scraping the bottom of the pan.

Add minced garlic and stir constantly for 60 to 90 seconds until fragrant and lightly golden.

Pour in the chicken broth and let it simmer for 2 to 3 minutes.

Reduce heat to medium-low, add in heavy cream and stir to combine. Let simmer gently.

Add Italian seasoning, salt, black pepper, and red pepper flakes. Stir and let simmer for another 3 to 4 minutes until slightly thickened.

Gradually add the freshly grated parmesan cheese while stirring until melted and the sauce is smooth.

Return the chicken to the skillet and spoon sauce over the top. Let everything simmer together on low heat for 3 to 5 minutes.

Sprinkle fresh parsley over the top and serve immediately.