Season and sear the chicken: Pat chicken cutlets dry with paper towels. Season both sides with garlic powder, dried Italian herbs, salt, and black pepper. In a large high-sided 12-inch cast iron skillet or heavy skillet, heat 1 tablespoon olive oil and 1 tablespoon butter over medium-high heat. Add chicken cutlets and sear for 3 to 4 minutes per side until deeply golden brown. Transfer chicken to a clean plate (it will finish cooking in the simmering broth later).

Sauté the mushrooms and aromatics: In the same hot skillet with the residual pan drippings, add the sliced cremini mushrooms. Sauté undisturbed for 3 minutes to build a caramelized brown crust, then stir and cook for another 2 minutes until tender. Add the diced shallot and minced garlic; sauté for 1 minute until fragrant and translucent.

Toast the wild rice: Add the rinsed wild rice blend to the skillet. Stir and toast the grains alongside the mushrooms for 1 to 2 minutes to bring out their nutty aroma.

Simmer the rice: Pour in the chicken bone broth, Dijon mustard, fresh thyme, and minced rosemary, scraping up all the savory browned fond from the bottom of the skillet with a wooden spoon. Bring to a rapid boil, then reduce heat to low, cover with a tight-fitting lid, and simmer gently for 30 to 35 minutes until the wild rice is tender and has absorbed the broth.

Stir in cream and finish chicken: Uncover the skillet and stir in the heavy cream and grated Parmesan cheese until the rice is luxuriously creamy and velvety. Nestled the seared chicken cutlets and any accumulated resting juices back down into the creamy wild rice. Cover and simmer on low for an additional 4 to 5 minutes until the chicken reaches an internal temperature of 165°F (74°C).

Garnish and rest: Remove skillet from heat. Garnish generously with freshly cracked black pepper and chopped Italian parsley. Let rest for 5 minutes to let the creamy sauce settle before serving hot straight from the skillet.