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In a shallow dish, combine the flour, Parmesan cheese, garlic powder, salt, and pepper.
Dredge the chicken breasts in the flour mixture, coating both sides thoroughly.
In a large skillet, heat the olive oil and butter over medium-high heat.
Add the chicken breasts to the skillet and cook for 5-6 minutes on each side until golden brown and cooked through.
Remove the chicken from the skillet and set aside.
In the same skillet, add the chopped onion and garlic cloves.
Cook until the onion is translucent and the garlic is fragrant.
Add the chicken broth to the skillet and bring to a simmer.
Simmer for 5 minutes to allow the flavors to meld.
Using a garlic press, press the cooked garlic cloves into the skillet.
Add the heavy cream and grated Parmesan cheese to the skillet and stir until well combined.
Season with salt and pepper to taste.
Simmer the sauce for an additional 5 minutes until it thickens slightly.
Return the chicken breasts to the skillet and coat them in the creamy garlic sauce.
Cook for an additional 2-3 minutes until the chicken is heated through.
Garnish with fresh chopped parsley before serving.