Place the chicken breasts on a cutting board and slice each one horizontally to create two thinner cutlets, making four total. Pat them completely dry with paper towels. Season both sides generously with garlic powder, salt (about ¼ teaspoon per side), and black pepper. For even cooking, use a meat mallet to pound cutlets to an even half-inch thickness.

Heat a large skillet over medium-high heat and add the olive oil and butter. When the butter stops foaming, add the chicken cutlets in a single layer. Cook undisturbed for 5-6 minutes until golden-brown, then flip and cook the other side for another 5-6 minutes until cooked through and reaching 165°F internally. Transfer to a plate and tent loosely with foil.

In the same skillet, reduce heat to medium. Add the minced shallot and sauté for 2-3 minutes until softened and translucent. Add the minced garlic and cook for 30 seconds until fragrant, watching carefully to prevent burning.

Pour in the chicken broth and use a wooden spoon to scrape up all the browned bits from the bottom of the pan. Let it bubble for about a minute. Add the softened Boursin cheese, breaking it up with your spoon and stirring constantly as it melts completely into the broth until smooth with no lumps.

Pour in the heavy cream and add the freshly grated Parmesan. Whisk everything together gently until smooth. Reduce heat to medium-low and let the sauce simmer for 3-5 minutes, whisking occasionally, until it thickens to a velvety consistency that coats the back of a spoon. Do not let it reach a rolling boil.

Return the chicken cutlets and any accumulated juices back to the skillet. Spoon the sauce over each piece and let everything warm through for 1-2 minutes.

Remove from heat and sprinkle with freshly chopped parsley and thyme. Serve immediately while the sauce is at its silkiest.