1-First Step: Prepare the mise en place Pat the 4 chicken breasts dry with paper towels. Season both sides evenly with 1 teaspoon salt and 1/2 teaspoon black pepper. Mince 6 garlic cloves while the pan heats. Measure out heavy cream, broth, Parmesan, and Italian seasoning nearby. This setup keeps things speedy and stress-free for beginners.

2-Second Step: Sear the chicken Add 2 tablespoons olive oil to the skillet and heat until shimmering, about 1 minute. Place chicken breasts in the pan without crowding. Cook 4-5 minutes per side until golden and internal temperature hits 165°F. Remove chicken to a plate; it should take 8-10 minutes total. Juices run clear when done.

3-Third Step: Build the garlic sauce Lower heat to medium. Add minced garlic to the same pan, stirring 30 seconds until fragrant but not browned. Pour in 1/2 cup chicken broth to deglaze, scraping up browned bits for extra flavor. This step, about 1 minute, unlocks deep taste.

4-Fourth Step: Simmer the creamy base Stir in 1 cup heavy cream and 1 teaspoon Italian seasoning. Bring to a gentle simmer for 2-3 minutes, letting it thicken slightly. Whisk in 1/2 cup grated Parmesan until smooth and melted, another 1 minute. Taste and adjust salt if needed. Sauce coats the back of a spoon when ready.

5-Fifth Step: Combine and finish Return chicken to the skillet, nestling into the sauce. Spoon sauce over tops and simmer 2 minutes to warm through and coat. Remove from heat, sprinkle with 2 tablespoons chopped parsley. Let rest 1 minute for flavors to meld.