Season chicken breasts with salt, pepper, and Italian seasonings. Lightly coat chicken with ⅓ cup flour mixed with 4 tablespoons Parmesan cheese. Heat olive oil in a large skillet over medium heat. Add chicken and cook until golden brown on both sides and cooked through, about 6-7 minutes per side. Remove chicken from skillet and set aside. In the same skillet, add butter and whole garlic cloves. Cook garlic until caramelized and fragrant, about 5 minutes. Sprinkle 3 tablespoons flour over the garlic and stir well to form a roux. Slowly whisk in chicken broth, beef bouillon cube, soy sauce, onion powder, dried thyme, and mustard powder. Bring sauce to a simmer and cook until slightly thickened, about 5 minutes. Stir in heavy cream and Parmesan cheese (if using) and continue to simmer for another 2-3 minutes until sauce is creamy and smooth. Return chicken to skillet and spoon sauce over the top. Simmer together for 3-5 minutes to allow flavors to meld. Serve hot with your favorite side dishes.