Slice each large chicken breast in half lengthwise to make 4 thin cutlets; pat dry.
Season both sides of each cutlet with 1/2 teaspoon garlic powder and salt and pepper to taste.
Lightly dredge each seasoned cutlet in flour, shaking off any excess.
Heat 2 tablespoons butter and 1 tablespoon olive oil in a large skillet over medium-high heat until hot and shimmering.
Cook the chicken cutlets 4–5 minutes per side, or until golden brown and cooked through; remove the chicken and set aside.
Reduce heat to medium, add the 1 cup heavy cream to the skillet, scraping up any brown bits from the bottom.
Whisk in smoked paprika, onion powder, chili powder, cayenne, and Italian seasoning until smooth and the sauce begins to thicken.
Return the chicken to the skillet and simmer in the sauce for about 5 minutes more until the chicken is heated through and the sauce is slightly reduced; taste and adjust salt and pepper if needed.
Serve the chicken topped with chopped fresh parsley, if desired.
