Prep the chicken: Pat chicken dry. Season both sides with salt, pepper, and garlic powder. If your cutlets are thick, pound lightly to an even thickness for quick, even cooking.

Sear the chicken: Heat olive oil in a large skillet over medium-high. Add chicken in a single layer and cook 3–4 minutes per side until golden and just cooked through. Transfer to a plate and tent loosely with foil.

Sauté the mushrooms: Reduce heat to medium. Add butter to the pan. Add mushrooms with a pinch of salt. Cook 6–8 minutes, stirring occasionally, until browned and their moisture evaporates.

Add aromatics: Stir in shallot and cook 1–2 minutes until soft. Add minced garlic and cook 30 seconds, just until fragrant. Avoid burning the garlic.

Deglaze: Pour in white wine (if using). Scrape up any browned bits. Let it reduce by half, 1–2 minutes. If not using wine, go straight to the broth.

Build the sauce: Add chicken broth, cream, Dijon, and thyme. Stir well. Simmer gently 3–4 minutes until slightly thickened. If you prefer a thicker sauce, whisk cornstarch with 1 tablespoon cold water, then stir in a little at a time until it reaches your desired consistency.

Add Parmesan: Stir in Parmesan until melted and smooth. Taste and adjust seasoning with salt and pepper.

Finish the dish: Return chicken and any juices to the skillet. Spoon sauce over the top. Simmer 2 minutes on low to warm through and marry the flavors.

Brighten: Add lemon juice to taste and sprinkle with parsley. Remove from heat.

Serve: Plate with your favorite side—mashed potatoes, rice, cauliflower mash, or sautéed greens. Spoon plenty of sauce over the chicken.