Pat the chicken cutlets dry with a paper towel. Season both sides generously with salt, pepper, and garlic powder.

Heat the olive oil and butter in a large skillet over medium-high heat. Add the chicken cutlets and cook for 4-5 minutes per side, until golden brown and cooked through. Remove the chicken from the skillet and set it aside.

In the same skillet, reduce the heat to medium. Add the minced garlic and cook for about 30 seconds, until fragrant.

Pour in the chicken broth to deglaze the pan, scraping up any browned bits from the bottom. Stir in the heavy cream and bring to a gentle simmer. Let it cook for 2-3 minutes, allowing it to thicken slightly.

Reduce the heat to low and stir in the grated Parmesan cheese until melted and the sauce is smooth. Add the broccoli florets to the skillet.

Return the seared chicken to the skillet, nestling it into the sauce and broccoli. Cover the skillet and let it simmer for 5-7 minutes, or until the broccoli is tender-crisp and the chicken is heated through. Serve immediately, spooning extra sauce over the chicken.