Prep & Season the Chicken: Pat the chicken breasts thoroughly dry with paper towels. Slice each breast horizontally through the middle to create 4 evenly thin cutlets. In a small prep bowl, stir together the kosher salt, black pepper, garlic powder, onion powder, and Italian seasoning. Season both sides of each cutlet evenly.

Golden Sear in the Skillet: Heat 2 tablespoons of extra virgin olive oil in a wide 12-inch heavy skillet or cast iron pan over medium-high heat. Once shimmering, lay the chicken cutlets flat in a single layer without overcrowding. Cook undisturbed for 4 to 5 minutes until deeply golden brown underneath. Flip and cook for another 3 to 4 minutes until cooked through (internal temperature reaches 165°F / 74°C). Transfer to a warm plate and tent loosely with foil.

Caramelize the Mushrooms: Turn heat down to medium. Melt 2 tablespoons of unsalted butter in the skillet, letting it foam into the golden chicken pan juices. Add the sliced cremini mushrooms in an even layer. Leave undisturbed for 3 minutes to develop a deep caramelized crust, then stir and season with a pinch of salt. Cook 2 to 3 minutes more until tender. Add the minced garlic and fresh thyme, stirring continuously for 60 seconds until fragrant without browning the garlic.

Deglaze the Savory Pan Fond: Pour in 1/2 cup of low-sodium chicken bone broth. Use a wooden spatula to scrape up all the flavorful browned pan fond stuck to the bottom of the skillet. Bring to a gentle simmer for 2 minutes until the liquid reduces by roughly half.

Whisk Cream & Melt Parmesan: Reduce the heat to medium-low. Pour in 3/4 cup of heavy cream, stirring gently into the mushroom broth. Simmer for 2 to 3 minutes until the sauce slightly thickens and coats the back of a spoon. Whisk in 1/3 cup of freshly grated Parmesan cheese in small handfuls until melted into a velvety, silky sauce.

Return Chicken, Glaze & Garnish: Slide the cooked chicken cutlets and any accumulated resting juices back into the skillet. Spoon the rich mushroom cream sauce generously over each cutlet. Simmer for 1 to 2 minutes until heated through and glazed. Remove from heat, sprinkle with fresh chopped parsley, and serve warm.