Pat the chicken breasts dry with paper towels.

In a small bowl, mix salt, pepper, garlic powder, and onion powder. Sprinkle this mixture evenly over both sides of the chicken.

Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.

Once hot, add the chicken and cook for 5-7 minutes per side until golden brown and cooked through. Remove chicken from the pan and set aside.

Lower the heat to medium and add the remaining tablespoon of butter to the same skillet. Once melted, add minced garlic and cook for about 1 minute until fragrant.

Pour in the chicken broth and scrape up the browned bits from the bottom of the pan. Stir in heavy cream and dried oregano, then simmer for 2-3 minutes.

Reduce heat to low and stir in grated Parmesan cheese, stirring until melted and sauce thickens slightly.

Place the chicken cutlets back into the skillet, spooning the creamy sauce over them. Let simmer for another minute to warm through.

Garnish with fresh parsley and serve immediately.