1. Pat the chicken breasts or thighs dry with paper towels. Season both sides generously with salt, pepper, and Italian seasoning. This step is crucial for building flavor from the start.

2. Heat the olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the seasoned chicken. Cook for 5-7 minutes per side, or until the chicken is golden brown and cooked through (internal temperature should reach 165 F). Remove the chicken from the skillet and set it aside on a plate, tented with foil to keep warm.

3. Reduce the heat to medium. Add the minced garlic to the same skillet and cook for about 1 minute, stirring constantly, until fragrant. Be careful not to burn the garlic, as it can turn bitter quickly.

4. Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet with a wooden spoon. These bits are packed with flavor and will enrich your sauce. Bring the broth to a gentle simmer and let it reduce slightly for 2-3 minutes.

5. Stir in the heavy cream and Parmesan cheese. Continue to simmer gently for 3-5 minutes, stirring occasionally, until the sauce thickens to your desired consistency. It should be rich and coating. Taste the sauce and adjust seasonings (salt and pepper) if needed.

6. Return the cooked chicken to the skillet, nestling it into the creamy garlic sauce. Spoon the sauce over the chicken to coat it thoroughly. Garnish with fresh chopped parsley before serving immediately.