Slice chicken in half lengthwise, creating 4 thin pieces. Season both sides with salt, pepper, and garlic powder.

Heat olive oil in a skillet over medium heat until hot.

Cook chicken for 5-6 minutes per side until cooked through. Transfer to a plate, cover with foil, and keep warm.

Return skillet to medium heat. Sprinkle in flour and garlic, cook for a minute, then add chicken broth.

Whisk until the liquid reduces by half, then stir in cream and simmer until thickened.

Remove from heat, mix in Parmesan until melted. Return chicken to the skillet, spoon sauce over, and garnish with parsley. Season to taste.