Slice each chicken breast in half horizontally or place between plastic wrap and pound to an even 1/2-inch thickness.

Season both sides with salt, black pepper, and Italian seasoning.

Heat a skillet over medium heat and add the olive oil.

Place the chicken in the pan and sear until golden, about 4 to 5 minutes per side. The internal temperature should read 165°F (74°C).

Transfer the chicken to a plate and tent loosely with foil to rest.

Lower the heat to medium-low. Add the butter to the same skillet. When it melts, add the minced garlic and sauté until fragrant, about 30 seconds to 1 minute.

Pour in the heavy cream and stir, scraping any browned bits from the pan to deglaze.

Stir in the grated Parmesan and simmer gently until the sauce thickens and coats the back of a spoon, 2 to 4 minutes. Taste and adjust salt and pepper.

Return the chicken to the skillet and simmer for 2 to 3 minutes to heat through and let the sauce cling to the meat.

Garnish with fresh chopped parsley if using and serve.