Mix garlic powder, onion powder, chili powder, paprika, cayenne pepper, salt, and black pepper. Rub half of the mixture evenly over both sides of the chicken breasts, reserving the rest of the spices for later.

In a large skillet, melt butter over medium heat. Add the chicken and cook for about 4-5 minutes on each side or until golden brown and cooked through.

After removing the chicken, add chicken stock to the skillet. Stir to mix in any browned bits from the chicken.

Add the heavy cream and the remaining spices; cook on medium heat until the sauce thickens, about 5-7 minutes.

Return the chicken to the skillet with the sauce. Coat the chicken in the sauce and heat through. Serve hot, garnished with fresh parsley.