Slice chicken breasts in half horizontally to create 4 even cutlets. Pat dry.

In a shallow dish, combine flour, garlic powder, onion powder, salt, and pepper.

Dredge chicken in the flour mixture, shaking off excess.

Heat olive oil and 1 tbsp butter in a large skillet over medium-high heat. Cook chicken 4-5 minutes per side until golden and cooked through. Remove to a plate.

In the same pan, melt remaining butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant.

Whisk in chicken broth, soy sauce, honey, and thyme. Scrape up any brown bits from the pan.

Simmer sauce for 3-5 minutes until reduced and sticky.

Stir in parsley and return chicken to the pan, turning to coat in the glaze. Serve immediately over mashed potatoes.