Season chicken with salt, pepper, and Italian seasoning.

Heat olive oil and 1 tbsp butter in a large skillet over medium-high heat.

Sear chicken on both sides until golden and cooked through. Remove and set aside.

Reduce heat to medium. Add remaining butter and garlic to the same pan. Cook for 1 minute.

Deglaze with chicken broth, scraping up browned bits. Stir in heavy cream and bring to a simmer.

Return chicken to the skillet. Simmer for 3–5 minutes until sauce thickens slightly.

Spoon sauce over chicken and garnish with parsley. Serve warm.