Arrange the chicken breasts in a single layer. Avoid overcrowding the skillet because this can cause the chicken to steam instead of brown.
Cook for approximately 4 to 5 minutes on the first side without moving it unnecessarily. Turn each piece and cook the second side for another 4 minutes.
The exact cooking time will depend on the thickness of the chicken. It does not need to be completely cooked at this stage because it will finish cooking in the sauce.
Transfer the seared chicken to a clean plate and set it aside.
4. Cook the garlic
Reduce the heat to medium. Add the remaining tablespoon of butter to the same skillet.
Add the minced garlic and cook for approximately 30 seconds, stirring continuously. The garlic should become fragrant without turning dark brown. Burned garlic can give the sauce a bitter flavor.
Keep the browned bits left by the chicken in the skillet. They add valuable flavor to the sauce.
5. Add the chicken broth
Slowly pour in the chicken broth while scraping the bottom of the skillet with a wooden spoon. This releases the flavorful browned pieces into the liquid.
Let the broth simmer for 2 to 3 minutes so it can reduce slightly.
6. Prepare the cream sauce
Lower the heat to medium-low and pour in the heavy cream. Add the Italian seasoning and black pepper, then stir until combined.
Allow the mixture to reach a gentle simmer. Avoid a rapid boil because excessive heat can cause a cream sauce to separate.
Gradually add the grated Parmesan, stirring after each addition. Continue stirring until the cheese has melted and the sauce is smooth.
Taste the sauce before adding extra salt. Parmesan cheese and chicken broth can both be salty, so additional seasoning may not be necessary.
7. Return the chicken to the skillet
Place the chicken breasts back in the skillet along with any juices collected on the plate. Spoon some sauce over each piece.
Cover the skillet loosely and let the chicken simmer over low heat for approximately 5 to 8 minutes. The chicken is ready when its thickest section reaches an internal temperature of 165°F or 74°C.
Do not rely only on the color of the chicken. A food thermometer is the most reliable way to confirm that it is safely cooked without overcooking it.
