Slice each chicken breast horizontally into two cutlets or pound to about 1/2 inch thickness. Pat dry with paper towels and season both sides with salt, black pepper, and Italian seasoning.

Warm 1 tablespoon of olive oil in a skillet over medium heat until shimmering.

Add the chicken cutlets and cook without moving until the undersides are golden, about 4 to 5 minutes. Flip and cook another 4 to 5 minutes until cooked through. The internal temperature should reach 165°F (74°C). Transfer the chicken to a plate and tent loosely with foil to rest.

Reduce heat to medium-low and add 2 tablespoons of butter to the skillet. Let it melt while picking up the browned bits.

Stir in the minced garlic and sauté for 30–60 seconds until fragrant, watching closely to prevent burning.

Pour in 1 cup of heavy cream and stir, scraping the pan to dissolve the fond. Let it come to a gentle simmer.

Stir in 1/2 cup of grated Parmesan until it melts and the sauce thickens slightly, about 1–2 minutes. If the sauce is too thick, add a splash of water or chicken broth.

Return the chicken to the skillet and spoon sauce over the pieces. Simmer gently for 2–3 minutes so flavors meld and the chicken heats through.

Garnish with chopped parsley if desired and serve immediately, preferably over buttered egg noodles, mashed potatoes, or rice.