Begin by seasoning the chicken with garlic powder, salt, and pepper. Squeeze the juice from half a lemon over each fillet, making sure to rub it in.

(Optional step): Place the flour in a shallow dish and lightly coat each fillet, shaking off any excess flour, and set them aside.

In a large skillet or non-stick pan, melt the butter and heat the oil over medium-high heat until the butter has fully melted and the pan is hot.

Cook the chicken until it is golden brown on both sides and thoroughly cooked through, which should take about 4-5 minutes per side depending on the thickness.

Once cooked, transfer the chicken to a warm plate.

Add the onion and garlic to the same pan and sauté until the onion becomes translucent, about 3 minutes. Lower the heat to low-medium, pour in the broth, and season with salt and pepper.

Allow the broth to reduce slightly, which should take about 6 minutes.

Stir in the cream and bring the sauce to a gentle simmer, letting it thicken for approximately 5 minutes. If the sauce is too thin, you can mix in a cornstarch and water mixture, stirring quickly to thicken it immediately.

Pour in the remaining lemon juice and let it simmer gently for another minute to blend the flavors. Stir in the Italian herbs, then return the chicken to the pan, ensuring it is well-coated with the sauce.

Serve over rice, pasta, steamed vegetables, or zucchini noodles, and garnish with lemon slices or wedges and parsley.