Pound the chicken breasts to about ½-inch thickness by placing them in between two pieces of plastic wrap or parchment paper.

In a small bowl, combine the garlic powder, paprika, Italian seasoning, salt, and pepper to make the dry rub.

Season the chicken breasts on both sides with the dry rub.

Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for about 5 minutes per side until cooked through and no longer pink inside. Transfer the chicken breasts to a plate.

In the same skillet, add the garlic and cook for 30 seconds until aromatic. Add the dill and parsley and stir. Pour in the heavy cream, season with salt and pepper, and stir. Bring to a boil, then reduce heat and simmer for another minute.

Add the chicken back to the skillet and spoon some sauce over the chicken. Cook for another minute until chicken heats through.

Garnish the chicken with more herbs and serve immediately.