Season both sides of the chicken breasts with salt, pepper, and Italian seasonings. Heat olive oil in a large skillet over medium-high heat and add the chicken breasts. Cook until golden brown on both sides and cooked through. Remove from the pan and set aside.

In the same skillet, reduce heat to medium and add butter. Once melted, toss in whole garlic cloves and sauté until golden brown.

Sprinkle flour into the skillet with garlic and stir well to combine. Gradually pour in chicken broth while continuously stirring to avoid lumps. Add in beef bouillon cube, soy sauce, onion powder, dried thyme, and mustard powder.

Allow the sauce to simmer until it thickens slightly before stirring in heavy cream and additional Parmesan cheese if desired.

Return the cooked chicken breasts back into the skillet with the sauce. Let everything simmer together for a few minutes.