Prep the chicken. If using thick breasts, slice horizontally to make cutlets, about 1/2-inch thick. Pat dry. Season both sides with 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1/2 teaspoon paprika.

Sear for color. Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high. Add chicken in a single layer. Sear 3–4 minutes per side until golden. Transfer to a plate. It’s fine if it’s not cooked through yet.

Soften the garlic. Lower heat to medium. Add another 1 tablespoon butter if the pan looks dry. Stir in minced garlic and a pinch of red pepper flakes if using. Cook 30–60 seconds, just until fragrant.

Deglaze. Pour in chicken broth. Scrape up the browned bits with a wooden spoon. Simmer 2 minutes to reduce slightly.

Make it creamy. Stir in heavy cream and bring to a gentle simmer. Add Parmesan and whisk until smooth. If using cream cheese, whisk in now until melted. Season with a pinch of salt and pepper to taste.

Finish the chicken. Nestle the chicken back into the sauce with any juices. Reduce heat to medium-low and simmer 5–7 minutes, flipping once, until the chicken is cooked through (internal temp 165°F/74°C).

Brighten it up. Add 1 teaspoon lemon zest and 1–2 teaspoons lemon juice. Stir in chopped parsley or chives. Taste and adjust seasoning. If sauce is too thin, whisk in the cornstarch slurry and simmer 1 minute to thicken.

Serve. Spoon the sauce over the chicken. Garnish with extra herbs and a sprinkle of Parmesan. Serve with mashed potatoes, pasta, rice, or roasted veggies.