Stir 1 teaspoon of the kosher salt, ½ teaspoon garlic powder, and ½ teaspoon black pepper together in a small bowl.

Cut 2 large boneless, skinless chicken breasts in half horizontally so you have 4 pieces total. Pat dry with paper towels. Season all over with the salt mixture.

Whisk ¾ cup low-sodium chicken broth, ¼ cup heavy cream, 2 teaspoons all-purpose flour, and the remaining ¼ teaspoon kosher salt together in a medium bowl until combined.

Place 2 tablespoons olive oil and 8 smashed and peeled garlic cloves in a 12-inch nonstick skillet. Place over medium-high heat and cook until the garlic is golden brown on both sides, 1 to 2 minutes. Using a slotted spoon or tongs, transfer the garlic to a plate.

Add the chicken in a single layer to the skillet and cook until chicken is well-browned, 2 to 4 minutes per side. Transfer to the plate with the garlic (the chicken will not be cooked through).

Add 2 finely chopped garlic cloves and 1 teaspoon fresh thyme leaves to the pan and cook until fragrant, 20 to 30 seconds. Return the smashed garlic to the pan. Add ½ cup dry white wine, scrape up any browned bits from the bottom of the pan, and cook until the wine is reduced by about half, 1 to 2 minutes. Stir in the cream mixture and bring to a simmer.

Reduce the heat to medium-low. Return the chicken and any accumulated juices on the plate to the pan. Simmer until the chicken is cooked through and registers at least 165ºF on an instant-read thermometer, flipping halfway through, 5 to 8 minutes total. Taste the sauce and season with more kosher salt as needed. Garnish with 2 tablespoons finely chopped fresh parsley leaves if desired.