Let’s get cozy with this one! Season your chicken breasts with salt and pepper—give ‘em some love on both sides. Heat up a big skillet over medium-high heat and add the olive oil or butter—your kitchen’s about to smell amazing!
Toss the chicken into the hot skillet. Cook for about 5-6 minutes per side until they’re golden and cooked through (165°F/75°C inside if you’re checking). Don’t crowd the pan—give ‘em space to shine! Once done, set them aside on a plate.
In the same skillet (keep all that tasty goodness!), add the minced garlic. Stir it around for 30 seconds—oh man, that smell! Don’t let it burn, though; garlic gets grumpy fast.
Pour in the chicken broth and let it bubble for a minute, scraping up those yummy brown bits from the bottom. Then add the heavy cream and Parmesan—stir it until it’s smooth and dreamy.
Sprinkle in the Italian seasoning and a little more salt and pepper to taste. Let the sauce simmer for 2-3 minutes—it’ll thicken up a bit and get all velvety. Give it a taste; you might just swoon!
Slide the chicken back into the skillet, spooning that creamy sauce all over it. Let it hang out for a couple minutes to soak up the flavor—pure comfort right there.
If you’ve got parsley, chop some up and sprinkle it on top—it looks so pretty and adds a fresh pop. Serve it hot with mashed potatoes, pasta, or just a big spoon if you can’t wait. Enjoy every creamy, garlicky bite!