Season both sides of the chicken breasts with salt and black pepper.
Heat olive oil in a large skillet over medium-high heat.
Add the chicken breasts to the skillet and cook for 5-6 minutes on each side until golden brown and cooked through. Remove chicken from the skillet and set aside.
Reduce heat to medium and add the minced garlic to the skillet. Sauté for 1 minute until fragrant.
Add the heavy cream, chicken broth, Parmesan cheese, and dried Italian seasoning to the skillet. Stir well to combine.
Bring the sauce to a gentle simmer and cook for 3-4 minutes until it thickens slightly.
Stir in the unsalted butter until melted and the sauce is creamy.
Return the chicken breasts to the skillet and spoon the sauce over them. Cook for an additional 2 minutes to heat through.
Garnish with chopped fresh parsley before serving.