Sear the Meat Heat olive oil and butter in a large skillet over medium-high heat. Add the chicken and cook until both sides are a deep golden brown and the center is cooked through, then move the chicken to a separate plate.

Sauté Aromatics Lower the heat to medium and add more butter to the pan. Stir in the minced garlic and cook just until it becomes fragrant, making sure not to let it burn.

Deglaze and Season Pour in the chicken broth and soy sauce, using a spatula to scrape the flavorful brown bits off the bottom of the pan. Stir in the crushed beef bouillon, onion powder, dried thyme, and mustard powder until the bouillon is dissolved.

Simmer the Cream Reduce the heat to medium-low and stir in the heavy cream and the remaining Italian seasoning. Allow the sauce to simmer gently until it begins to thicken and coat a spoon.

Melt the Cheese Add the grated Parmesan cheese to the skillet and stir constantly until the sauce is perfectly smooth and the cheese is fully melted.

Combine and Garnish Return the chicken cutlets to the skillet and spoon the creamy sauce over them. Let the dish simmer for a couple of minutes to heat through, then garnish with fresh parsley before serving.