Prepare the Chicken:

1. Season the Chicken: Pat the chicken breasts dry with paper towels. Season both sides generously with salt, pepper, garlic powder, onion powder, and thyme (or Italian seasoning).
2. Cook the Chicken: In a large skillet, heat olive oil over medium-high heat. Once hot, add the chicken breasts and cook for 6-7 minutes per side, or until golden brown and cooked through (internal temperature of 165°F or 75°C). Remove the chicken from the skillet and set it aside on a plate.

Make the Garlic Parmesan Sauce:

3. Sauté Garlic: In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant and golden, being careful not to burn the garlic.
4. Add Cream and Chicken Broth: Stir in the heavy cream and chicken broth, scraping up any brown bits from the bottom of the skillet for extra flavor.
5. Thicken the Sauce (optional): If you prefer a thicker sauce, whisk in the cornstarch and cook for 1-2 minutes until the sauce begins to thicken.
6. Stir in Parmesan Cheese: Add the grated parmesan cheese and stir until the sauce is smooth and creamy. Taste the sauce and adjust the seasoning with salt and pepper, if needed.
7. Combine Chicken and Sauce: Return the cooked chicken breasts to the skillet, spooning some of the sauce over the top. Simmer for another 3-4 minutes, allowing the chicken to soak up the flavors of the sauce.

Serve and Garnish:

8. Plate the Chicken: Serve the chicken on a plate and spoon the creamy garlic parmesan sauce over the top.
9. Garnish and Serve: Sprinkle with fresh chopped parsley for a pop of color and a fresh flavor. Serve immediately with your favorite side dish.