Prepare the broth mixture. Add the chicken broth, halal-certified beef bouillon, soy sauce, onion powder, thyme, and mustard powder to a large measuring jug. Stir well and set aside.

Prepare the chicken coating. Combine the flour and 4 tablespoons of Parmesan cheese on a shallow plate.

Flatten the chicken. Slice each chicken breast horizontally into thinner pieces. Cover with plastic wrap and gently pound the chicken to about ½ inch thick. Pat the chicken dry with paper towels.

Season and coat. Season both sides of the chicken with Italian seasoning, salt, and black pepper. Dredge each piece in the flour-Parmesan mixture, shaking off any excess.

Sear the chicken. Heat the olive oil in a large skillet over medium-high heat. Cook the chicken in batches for about 4–5 minutes per side, or until golden brown and cooked through. Transfer to a plate and set aside.

Cook the garlic. Reduce the heat to medium-low and melt the butter in the same skillet. Gently scrape up the flavorful browned bits from the bottom. Add the whole garlic cloves and cook for 6–7 minutes, turning occasionally, until softened and lightly caramelized.

Thicken the sauce. Sprinkle the flour over the garlic and butter. Stir continuously for 1–2 minutes to cook the flour and remove its raw taste.

Add the broth. Slowly pour in the prepared broth mixture in small splashes while stirring constantly. Continue stirring until the sauce becomes smooth.

Add the cream and Parmesan. Stir in the heavy cream. Bring the sauce to a gentle boil, then reduce the heat to low. Gradually stir in the Parmesan cheese until melted and creamy.

Finish the chicken. Return the seared chicken to the skillet along with any juices collected on the plate. Spoon the sauce over the chicken. Partially cover the skillet and simmer gently for about 5 minutes.

Garnish and serve. Sprinkle with fresh parsley and serve immediately with your favorite side dishes. This creamy garlic chicken pairs especially well with mashed potatoes, rice, pasta, or roasted green beans.