Mix the spice blend: combine garlic powder, onion powder, chili powder, coarse salt, and black pepper in a small bowl.

Generously season both sides of the chicken tenders with the spice mix.

Heat a large skillet over medium-high heat. Add the olive oil and 2 tablespoons of butter.

When the butter is foaming and the pan is hot, sear chicken tenders in a single layer. Cook 3–4 minutes without moving to get a golden crust. Flip and cook another 3–4 minutes until browned and nearly cooked through. Work in batches so the pan stays hot. Transfer seared chicken to a plate.

Lower heat to medium. Pour in the heavy cream and add the remaining 2 tablespoons butter. Use a wooden spoon or spatula to scrape up browned bits from the pan.

Simmer the cream mixture, stirring occasionally, until it thickens and reduces slightly, about 5–8 minutes. Taste and season with salt and pepper as needed.

Return the chicken and any accumulated juices on the plate to the skillet. Simmer for 1–2 minutes more until the chicken is warmed through and coated in the sauce.

Serve immediately over pasta, mashed potatoes, or rice. Garnish with chopped fresh parsley if desired.