Pat the chicken breasts dry, then season both sides with salt and black pepper. Heat olive oil and butter in a skillet over medium heat. Sear the chicken until golden and cooked through (about 6–7 minutes per side, depending on thickness). Remove and set aside.
Prepare the Garlic Cream Sauce:
In the same skillet, lower the heat and add the minced garlic. Sauté for about 1 minute until fragrant (but not browned). Pour in the chicken broth to deglaze the pan, scraping up any browned bits.
Add the Cream and Cheese:
Stir in the heavy cream, Parmesan, and Italian seasoning. Simmer gently until the sauce thickens, about 5 minutes.
Return the Chicken:
Add the cooked chicken breasts back to the skillet and spoon sauce over the top. Simmer for another 3–4 minutes so the flavors meld and the chicken stays juicy.
Garnish and Serve:
Sprinkle fresh parsley over the top and serve hot.
Serving and Storage Tips
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