1. Prepare the Chicken: Pat the chicken breasts or thighs dry with paper towels. This helps them brown better. Season both sides generously with salt and black pepper. If using breasts, you can slice them horizontally to create thinner cutlets, which cook faster and more evenly.

2. Sear the Chicken: Heat the olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the seasoned chicken to the skillet. Cook for 5-7 minutes per side, or until the chicken is golden brown and cooked through. The internal temperature should reach 165 F (74 C). Remove the chicken from the skillet and set it aside on a plate. It’s okay if there are browned bits left in the pan – these add flavor to the sauce.

3. Saute the Garlic: Reduce the heat to medium. Add the minced garlic to the same skillet, stirring constantly for about 1 minute until fragrant. Be careful not to burn the garlic, as burnt garlic can taste bitter.

4. Deglaze and Simmer: Pour in the chicken broth, scraping up any browned bits from the bottom of the pan with a wooden spoon. Bring the broth to a gentle simmer and let it reduce slightly for 2-3 minutes. This step helps build a deeper flavor base for your sauce.

5. Create the Creamy Sauce: Stir in the heavy cream and Italian seasoning. Bring the sauce to a gentle simmer again, then reduce the heat to low. Stir in the grated Parmesan cheese until it’s fully melted and the sauce is smooth and slightly thickened. Taste the sauce and adjust seasonings with more salt and pepper if needed.

6. Combine and Serve: Return the cooked chicken to the skillet, nestling it into the creamy garlic sauce. Spoon some of the sauce over the chicken to coat it thoroughly. Let it warm through for 1-2 minutes. Garnish with fresh chopped parsley, if desired, and serve immediately with your favorite mashed potatoes.