Creamy Garlic Parmesan Chicken

1.Pat the chicken breasts dry with paper towels. Season generously on both sides with salt and black pepper.

2.Heat olive oil in a large skillet or pan over medium-high heat. Add the chicken breasts and sear for 5-7 minutes per side, or until golden brown and cooked through. Remove chicken from the skillet and set aside on a plate. You can slice the chicken into strips or cubes at this point if desired, or leave whole.

3.Reduce heat to medium. Add butter to the same skillet, scraping up any browned bits from the bottom. Add the minced garlic and sauté for 1 minute until fragrant, being careful not to burn it.

4.Pour in the chicken broth, scraping the bottom of the pan to deglaze. Bring to a simmer and cook for 2-3 minutes, allowing it to reduce slightly.

5.Stir in the heavy cream and Italian seasoning. Bring the sauce to a gentle simmer and cook for 5-7 minutes, stirring occasionally, until it begins to thicken.

6.Reduce heat to low. Gradually stir in the grated Parmesan cheese until it is fully melted and the sauce is smooth and creamy. Do not boil the sauce after adding Parmesan, as it can cause the cheese to separate.

7.Return the cooked chicken (whole or sliced) to the skillet, nestling it into the creamy sauce. Simmer for another 2-3 minutes to heat the chicken through and allow it to absorb the flavors of the sauce.

8.Taste the sauce and adjust seasoning with salt and pepper if needed.

9.Serve immediately, garnished with fresh chopped parsley if desired.