Season both sides of the chicken breasts with salt, pepper, and 2 tsp of dried parsley. Slice the chicken breasts lengthwise to create thinner fillets.

Have the butter at room temperature for easy incorporation, and make sure to grate your Parmesan just before using for maximum freshness.

Heat olive oil in a large skillet over medium-high heat. Add the chicken fillets and sear for 4-5 minutes on each side until golden brown. Remove and set aside.

In the same skillet, reduce the heat to medium. Add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.

Add the butter until melted, then stir in the flour to form a roux. Cook for 1-2 minutes until golden.

Gradually whisk in the chicken broth while stirring to avoid lumps. Bring to a simmer, then stir in the heavy cream, Worcestershire sauce, mustard powder, honey, bouillon cube, onion powder, oregano, basil, and remaining parsley. Keep simmering for about 8 minutes until the sauce thickens.

Turn off the heat and stir in the Parmesan cheese until melted and smooth. Add the lemon juice.

Return the seared chicken to the skillet, coating it generously with the creamy sauce. Let everything simmer for 3-4 minutes until heated through.

Serve hot with sides of mashed potatoes, roasted vegetables, or a light pasta. Spoon extra sauce over the chicken.