Pat the chicken breasts dry with paper towels. Season them generously with salt, pepper, and half of the Italian seasoning.

Heat the olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the chicken breasts. Sear for 4-5 minutes per side, until golden brown and cooked through. A meat thermometer inserted into the thickest part of the chicken should read 165°F (74°C). Remove the chicken from the skillet and set aside.

Reduce the heat to medium. Add 2 tablespoons of butter to the skillet. Once melted, add the minced garlic and sauté for 1-2 minutes, until fragrant. Be careful not to burn the garlic, or it will become bitter.

Pour in the chicken broth and heavy cream. Bring to a simmer, scraping up any browned bits from the bottom of the skillet.

Stir in the grated parmesan cheese and the remaining Italian seasoning. Continue to simmer, stirring occasionally, until the sauce thickens slightly, about 3-5 minutes. The sauce should be creamy and smooth.

Add the remaining 2 tablespoons of butter to the sauce. Stir until melted and incorporated. Return the chicken breasts to the skillet and spoon the sauce over them, ensuring they are well coated.

Reduce the heat to low, cover the skillet, and simmer for another 5 minutes, allowing the chicken to absorb the flavors of the sauce.

Garnish with fresh parsley, if desired. Serve immediately over pasta, rice, or alongside your favorite vegetables.