1-First, prepare all ingredients by mincing the shallot, measuring the cheese and cream, and seasoning the chicken breasts with garlic powder, dried Italian seasoning, salt, and pepper.

2-Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for about 6 minutes on each side until it’s cooked through and no longer pink. Transfer the chicken to a plate and set aside.

3-In the same skillet, add 2 tablespoons butter and the minced shallot, then sauté until the shallot softens.

4-Stir in 1 cup chicken broth and the 5.2 ounces of softened garlic and herb cheese, letting the cheese melt to form a creamy sauce.

5-Pour in ½ cup heavy cream and ½ cup grated parmesan cheese. Whisk the mixture and let it heat through and thicken for about 5 minutes.

6-Return the chicken to the skillet and warm it in the sauce for a few minutes.

7-Season with additional salt and pepper if needed. Serve the dish over mashed potatoes and garnish with chopped fresh parsley and thyme.