In a large plate or pan, mix flour, salt, pepper, garlic powder, onion powder, Italian seasoning, and ½ cup of parmesan cheese. Coat both sides of the chicken breasts in the flour mixture, shaking off any excess.

In a large skillet over medium heat, add 2 tablespoons of olive oil. Once the oil is hot, add the chicken and cook for 4-5 minutes per side, or until each side is golden brown. Adjust cooking time based on the size of the chicken breasts. Ensure the internal temperature reaches 165 degrees Fahrenheit.

Remove the chicken from the pan and set aside. Reduce heat to medium-low.

Add ½ cup of chicken stock to the skillet to deglaze it, scraping the bottom to pick up all the browned bits. Add 3 tablespoons of butter and minced garlic. Cook for 2-3 minutes.

Whisk in flour and cook for an additional 2 minutes.

Slowly add 2 cups of chicken stock, ½ cup at a time, whisking continuously. Bring the mixture to a low simmer.

Add heavy cream and ½ cup of parmesan cheese. Stir well. Return the cooked chicken to the pan and simmer for 3-5 minutes. Taste and adjust seasoning to liking.

Serve the creamy garlic parmesan chicken over mashed potatoes and enjoy!