If the chicken breasts are thick, slice them horizontally into cutlets or pound them to an even thickness. Season with the divided salt and black pepper, coat lightly with flour, and shake off the excess.

Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Sear the chicken for about 4–5 minutes per side, until golden brown and nearly cooked through, then transfer it to a plate.

Reduce the heat to medium and add the remaining butter and garlic. Cook for 30–60 seconds, stirring frequently, until fragrant; do not allow the garlic to brown heavily.

Pour in the chicken broth and scrape the browned bits from the bottom of the skillet. Simmer for 2–3 minutes so the broth picks up the savory flavor from the seared chicken.

Add the heavy cream, freshly grated Parmesan, and Italian seasoning. Stir and simmer gently for 3–5 minutes, until the sauce begins to thicken.

Return the chicken and any accumulated juices to the skillet. Simmer gently for another 3–5 minutes, until the chicken reaches 165°F (74°C) internally and the sauce is creamy.

Garnish with chopped fresh parsley and serve immediately. Spoon plenty of sauce over each portion and pair with your favorite starch and vegetable.