Season the chicken breasts halves with garlic powder, Italian seasonings, salt and pepper.

Heat a large skillet with olive oil on a medium flame, add the chicken breasts and cook for 5-6 minutes until they turn golden. Transfer them to a plate and set aside.

To the same skillet add the butter. Once the butter is melted add the minced garlic and sprinkle the flour. Cook for a minute.

Add the chicken broth and allow it to simmer for 5 minutes.

Stir in the whipping cream and let it cook until the sauce begins to slightly thicken.

Remove the skillet from the heat and sprinkle in the parmesan cheese and stir until the cheese is completely melted. Check for seasonings.

Transfer the chicken back to the skillet along with the juices from the chicken and cook for a couple of minutes.

Once done, garnish the creamy chicken with parsley and additional parmesan cheese.

Serve the chicken over a plate of mashed potatoes and greens on the side.