Pat the chicken cutlets thoroughly dry with paper towels to ensure a golden crust. Season both sides evenly with garlic powder, onion powder, kosher salt, and cracked black pepper.

Heat 1 tablespoon olive oil in a heavy 12-inch cast-iron or stainless skillet over medium-high heat. Sear chicken undisturbed for 4 to 5 minutes per side until golden brown and cooked through (165°F / 74°C). Transfer to a warm plate and tent loosely with foil.

Lower heat to medium. Add butter and the remaining 1 tablespoon olive oil directly into the savory chicken pan drippings.

Add the sliced cremini mushrooms in a single layer. Let them cook undisturbed for 3 minutes to develop deep golden color, then stir and cook for 3 more minutes until tender. Stir in minced garlic and fresh thyme, cooking for 1 minute until delightfully fragrant.

Pour in the chicken bone broth, using a wooden spoon to scrape up all the rich browned bits (fond) stuck to the pan bottom. Simmer for 2 minutes until reduced by half.

Reduce heat to medium-low. Pour in the heavy whipping cream and simmer gently for 3 minutes until slightly thickened. Remove skillet from direct heat and whisk in the grated Parmigiano-Reggiano until melted and silky smooth.

Nestle the seared chicken cutlets and any accumulated resting juices back into the velvety sauce. Spoon the creamy garlic mushrooms generously over the top.

Simmer gently on low for 2 minutes to let all the flavors marry. Garnish with chopped fresh parsley and extra cracked black pepper. Serve warm straight from the skillet alongside crusty bread or garlic mashed potatoes!