1. 1. Prepare the Chicken: Pat the chicken pieces dry with paper towels. In a medium bowl, toss the chicken with olive oil, salt, black pepper, and Italian seasoning until evenly coated. This ensures the chicken is well-seasoned before cooking.

2. 2. Sear the Chicken: Heat a large skillet over medium-high heat. Add the seasoned chicken in a single layer, making sure not to overcrowd the pan. Cook for 3-4 minutes per side, until golden brown and cooked through. The chicken should have a nice crust. Remove the chicken from the skillet and set aside on a plate.

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

4. 4. Deglaze and Simmer: Pour in the chicken broth, scraping up any browned bits from the bottom of the pan with a wooden spoon. This adds a lot of flavor to your sauce. Bring the broth to a gentle simmer.

5. 5. Create the Creamy Sauce: Stir in the heavy cream and grated Parmesan cheese. Continue to simmer gently, stirring occasionally, for 3-5 minutes, until the sauce thickens slightly. It should coat the back of a spoon.

6. 6. Combine and Finish: Return the cooked chicken to the skillet, tossing gently to coat it in the creamy sauce. Stir in the fresh lemon juice. Cook for another 1-2 minutes to heat the chicken through and allow the flavors to meld.

7. 7. Garnish and Serve: Remove the skillet from the heat. Garnish with fresh chopped parsley and an extra sprinkle of Parmesan cheese, if desired. Serve immediately.