Prepare the chicken – Place chicken breasts between plastic wrap or parchment paper and pound to an even ½-inch thickness for uniform cooking.

Mix the coating – In a shallow dish, whisk together the flour, garlic powder, oregano, salt, and pepper.

Dredge – Coat chicken breasts evenly in the flour mixture, shaking off any excess.

Cook the chicken – Warm olive oil in a large skillet over medium-high heat. Sear the chicken for 4–5 minutes on each side until golden brown and cooked through. Transfer to a plate.

Build the sauce base – Reduce the heat to medium, melt the butter, then add minced garlic and sauté for 1 minute until fragrant.

Deglaze – Pour in white wine (if using) and scrape up any browned bits from the bottom of the pan. Let cook for 1 minute.

Add liquids – Whisk in the chicken broth, followed by the heavy cream. Bring to a gentle simmer.

Melt in the cheese – Stir in Parmesan and whisk until it transforms into a smooth, creamy sauce.

Combine – Return chicken to the skillet, coating both sides in the sauce. Heat through.

Serve – Garnish with fresh parsley and enjoy over pasta, rice, or potatoes.