Slice the chicken breasts in half horizontally or pound them until they are even in thickness. Season both sides with salt, black pepper, and Italian seasoning.

Heat the olive oil in a skillet over medium heat. Place the seasoned chicken into the skillet and cook for about 4 to 5 minutes per side until golden and fully cooked. Remove the chicken and set it aside.

Lower the heat slightly. Add the butter to the skillet and let it melt. Add the minced garlic and sauté until fragrant, about 30 seconds to 1 minute.

Pour the heavy cream into the skillet and stir while scraping the browned bits from the bottom of the pan. Add the grated Parmesan cheese and stir until it melts and the sauce begins to thicken.

Let the sauce simmer gently until it reaches a creamy consistency. Return the cooked chicken to the skillet and simmer for 2 to 3 minutes to warm the chicken and coat it fully in the sauce.