Slice the 2 boneless skinless chicken breasts into thin pieces. Season both sides with 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 teaspoon Italian seasoning.
Heat 1 tablespoon olive oil in a large pan over medium heat.
Add the chicken pieces to the pan. Cook for 4–5 minutes on each side until golden brown and fully cooked. Remove the chicken from the pan and set aside.
In the same pan, add 2 tablespoons butter. Let it melt completely.
Add the 4 minced garlic cloves. Stir and cook for about 30 seconds until fragrant. Do not let the garlic burn.
Pour in 1/2 cup chicken broth and stir well to combine with the garlic and butter.
Add 1 cup heavy cream and mix gently.
Slowly add 1/2 cup grated parmesan cheese while stirring continuously until the sauce becomes smooth and creamy.
Return the cooked chicken to the pan. Spoon the creamy garlic sauce over the chicken.
Let everything simmer for 2–3 minutes so the chicken absorbs the flavor.
Turn off the heat and sprinkle fresh chopped parsley on top for garnish.
Serve warm and enjoy your creamy garlic chicken.
