Season the chicken pieces with salt and black pepper.
Heat the olive oil in a large skillet over medium-high heat.
Add the chicken and cook for 5–7 minutes, turning occasionally, until golden brown and cooked through. Remove the chicken from the pan and set aside.
Reduce the heat to medium and add the butter to the same skillet.
Add the minced garlic and sauté for 30–60 seconds until fragrant. Do not let the garlic burn.
Pour in the chicken broth and scrape the bottom of the pan to release the browned bits.
Add the heavy cream, Italian seasoning, and red pepper flakes. Stir well and simmer for 3–4 minutes.
Stir in the grated Parmesan cheese and cook until the sauce becomes creamy and slightly thickened.
Return the cooked chicken to the skillet and coat it well with the creamy garlic sauce.
Simmer for another 2–3 minutes until the chicken is heated through and the sauce reaches your preferred consistency.
Remove from heat and garnish with fresh parsley.
Serve hot with rice, pasta, mashed potatoes, or crusty bread.
