Combine chicken broth, bouillon, soy sauce, onion powder, mustard powder, and thyme in a bowl. Set aside.

Combine flour and Parmesan cheese on a plate and gather all additional ingredients needed for the recipe.

Slice the chicken breasts into 2-3 thinner slices. Place them in a gallon freezer bag or between layers of plastic wrap and use the textured side of a meat mallet to pound them to ½ inch thickness. Pat dry thoroughly.

Season the chicken with Italian seasoning, salt, and pepper. Dredge each piece in the flour mixture, shaking off any 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, leaving any browned bits in the pan.

Melt butter in the skillet over medium to medium-low heat. Use a silicone spatula to scrape up any browned bits from the bottom of the pan.

Add garlic cloves and cook until softened and caramelized, about 6-7 minutes.

Add flour to the skillet and whisk continuously for 1-2 minutes until the raw flour smell dissipates and it begins to brown.

Gradually add the chicken broth mixture to the skillet, stirring constantly.

Stir in the cream and bring the mixture to a boil. Reduce heat to low and stir in Parmesan cheese.

Return the seared chicken to the skillet along with any juices from the plate. Spoon the sauce over the chicken.

Cover and cook for 5 minutes, allowing the sauce to continue thickening.