Start by patting the chicken breasts dry with paper towels and slice them into even pieces. Season generously with salt, black pepper, and Italian seasoning. Dredge each piece in all-purpose flour, shaking off excess.

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the seasoned chicken and cook for 4-6 minutes per side until golden brown. Transfer to a plate and let rest.

Melt 2 tablespoons of unsalted butter in the remaining oil. Add the minced garlic and sauté for about 1 minute until fragrant. Sprinkle in 2 tablespoons of flour to make a roux, stirring for about 2 minutes.

Whisk in 2.5 cups of chicken broth, breaking up the roux lumps. Add the beef bouillon cube, soy sauce, onion powder, thyme, and mustard powder. Simmer gently for about 5 minutes.

Reduce heat to low, stir in 0.5 cup of heavy cream and 4 tablespoons of Parmesan, cooking for an additional 2-3 minutes until the sauce thickens. Add lemon juice to taste.

Return the chicken to the skillet to coat with the sauce and warm through for about 2-3 minutes. Garnish with parsley before serving.