1. Start by seasoning the chicken breasts with salt and pepper on both sides.
2. In a large skillet, heat the olive oil over medium-high heat. Add the chicken breasts and cook for about 6-7 minutes on each side, or until they are golden brown and cooked through. Transfer the chicken to a plate and set aside.
3. In the same skillet, reduce the heat to medium and add the butter. Once melted, stir in the minced garlic and cook for about 1 minute until fragrant.
4. Pour in the chicken broth and bring to a simmer, scraping up any bits stuck to the bottom of the pan.
5. Stir in the heavy cream, Parmesan cheese, and Italian seasoning. Let the sauce simmer for about 3-4 minutes until it thickens slightly.
6. Return the chicken breasts to the skillet, spooning the creamy sauce over the top. Let them simmer in the sauce for another 5 minutes to absorb the flavors.
7. Garnish with fresh parsley before serving, if desired.

One of my favorite tips is to let the sauce simmer until it coats the back of a spoon – that’s when you know it’s just right!