1. 1. Prepare the Chicken: Pat the chicken breasts dry with paper towels. In a small bowl, combine the garlic powder, onion powder, Italian seasoning, paprika, salt, and black pepper. Sprinkle this seasoning blend generously over both sides of the chicken breasts, pressing it gently to adhere. The chicken should be evenly coated in the vibrant spice mix.

2. 2. Sear the Chicken: Heat the olive oil in a large skillet or frying pan over medium-high heat. Once the oil is shimmering and hot, carefully add the seasoned chicken breasts to the pan. Do not overcrowd the pan; cook in batches if necessary. You should hear a distinct sizzle when the chicken hits the hot oil.

3. 3. Cook Until Golden: Sear the chicken for about 5-7 minutes per side, or until it develops a beautiful golden-brown crust and is cooked through. The internal temperature should reach 165 F (74 C) when checked with a meat thermometer at the thickest part. The chicken will look opaque throughout.

4. 4. Remove and Rest: Once cooked, transfer the chicken breasts to a plate or cutting board. Tent them loosely with foil and let them rest for at least 5 minutes. This resting period is essential for the juices to redistribute, ensuring tender and moist chicken.

5. 5. Prepare the Sauce: While the chicken rests, add the low-sodium chicken broth to the same skillet, scraping up any browned bits from the bottom of the pan with a wooden spoon. These bits are packed with flavor!

6. 6. Thicken the Sauce: In a small separate bowl, whisk together the cornstarch and cold water until smooth to create a slurry. Bring the chicken broth to a gentle simmer. Slowly whisk in the cornstarch slurry. Continue to whisk for 1-2 minutes, or until the sauce thickens to your desired consistency. It should be glossy and coat the back of a spoon. Taste the sauce and adjust seasonings if needed.

7. 7. Serve It Up: Slice the rested chicken breasts against the grain into thick pieces. Arrange the sliced chicken on plates and spoon the delicious, thickened sauce generously over the top. Garnish with fresh chopped parsley, if using, for a pop of color and freshness.