Prepare Your Chicken

Pat the chicken breasts completely dry with paper towels, then season both sides generously with salt and pepper. Lightly dredge each piece in flour, shaking off any excess. This creates a golden crust and helps the sauce cling beautifully.

Sear to Golden Perfection

Heat butter in a large skillet over medium-high heat until it foams. Add the chicken and cook without moving for about five minutes per side until golden brown and cooked through. The internal temperature should reach 165 degrees. Transfer to a plate and cover loosely with foil.

Build Your Garlic Base

Lower the heat to medium and add minced garlic to the same skillet. Sauté for about one minute until fragrant but not browned—burnt garlic tastes bitter, so watch carefully. The browned bits left from the chicken will add incredible depth to your sauce.

Create the Creamy Sauce

Pour in the chicken broth and scrape up all those flavorful brown bits stuck to the pan. Add the heavy cream and Italian seasoning, stirring to combine. Let the sauce simmer gently for about five minutes until it thickens slightly and reduces.

Finish With Cheese

Stir in the grated Parmesan cheese until melted and smooth. Taste and adjust seasoning as needed. Return the chicken to the skillet, spooning sauce over the top, and let everything warm through for two minutes.