Season & Dredge Cutlets: Pat chicken cutlets completely dry with paper towels. In a shallow dish, combine all-purpose flour, 1/4 cup grated Parmesan cheese, garlic powder, Italian seasoning, salt, and black pepper. Dredge each cutlet thoroughly in the mixture, shaking off any excess.

Sear Chicken to Golden Perfection: Heat 2 tablespoons olive oil and 1 tablespoon butter in a large deep skillet (cast iron or heavy stainless steel) over medium-high heat until shimmering. Add chicken cutlets in a single layer and sear for 4 to 5 minutes per side until deeply golden-brown and cooked to an internal temperature of 165°F (74°C). Transfer chicken to a warm plate and set aside.

Sauté Garlic & Aromatics: Reduce skillet heat to medium. Melt remaining 1 tablespoon butter in the pan drippings. Add minced garlic and fresh thyme leaves, sautéing for 60 seconds until fragrant and lightly golden (do not burn the garlic).

Deglaze & Simmer Sauce: Pour chicken bone broth into the hot skillet, using a wooden spoon to vigorously scrape up all the flavorful browned bits (fond) stuck to the bottom of the pan. Bring to a brisk simmer for 3 minutes until reduced by half.

Add Cream & Parmesan: Lower heat to medium-low. Slowly stir in heavy cream, lemon juice, and remaining 1/4 cup grated Parmesan cheese. Simmer gently for 2 to 3 minutes, stirring constantly, until the sauce thickens into a glossy, velvety consistency.

Reintroduce Chicken & Garnish: Return seared chicken cutlets and any accumulated resting juices back into the skillet, spooning the luxurious garlic cream sauce generously over the top. Simmer for 1 minute to warm through. Garnish with chopped fresh parsley and serve immediately!