Slice chicken breasts horizontally into cutlets for quick, even cooking. Pat dry with paper towels and season both sides generously with garlic powder, Italian seasoning, sea salt, and black pepper.

Heat 2 tablespoons olive oil in a large heavy skillet over medium-high heat until shimmering. Add chicken in a single layer and sear for 4 to 5 minutes per side until deeply golden brown and cooked through (internal temp 165°F / 74°C). Transfer to a warm plate and tent with foil.

Lower heat to medium and melt 2 tablespoons butter in the same skillet. Add the minced garlic and sauté for 60 seconds until fragrant, taking care not to burn it.

Pour in the chicken bone broth, scraping up all the savory golden browned bits (fond) from the bottom of the skillet with a wooden spoon. Simmer for 2 minutes until reduced by half.

Reduce heat to medium-low. Slowly stir in heavy cream and bring to a gentle simmer for 2 to 3 minutes until slightly thickened. Whisk in grated parmesan cheese until completely smooth and velvety.

Return the chicken cutlets along with any accumulated plate juices back into the skillet. Spoon sauce over each cutlet and simmer for 1 to 2 minutes until heated through. Garnish with chopped parsley and extra parmesan shavings before serving.