Prep the chicken: Pat the chicken dry and slice thick breasts in half horizontally to create thinner cutlets. Season both sides with salt and pepper.

Heat the skillet: Add 1 tablespoon oil to a large skillet over medium-high heat. When shimmering, add the chicken in a single layer.

Sear until golden: Cook 3–4 minutes per side, until nicely browned and just cooked through. Transfer to a plate and tent loosely with foil.

Make the garlic base: Reduce heat to medium. Add butter to the skillet. Stir in the minced garlic and cook 30–60 seconds, just until fragrant. Do not let it brown.

Deglaze: Pour in the chicken broth. Scrape up the brown bits with a wooden spoon. Let it simmer 2 minutes to reduce slightly.

Creamy finish: Stir in heavy cream, Italian seasoning, and a pinch of red pepper flakes if using. Simmer gently 2–3 minutes to thicken.

Cheesy richness: Whisk in Parmesan a little at a time until melted and smooth. If the sauce seems too thick, add a splash more broth or cream.

Brighten it up: Add a small squeeze of lemon juice and a bit of zest. Taste and adjust salt and pepper.

Add greens (optional): Stir in spinach or kale. Let it wilt for 1–2 minutes.

Return chicken to the pan: Nestle the chicken back into the sauce. Spoon sauce over the top and warm for 1–2 minutes.

Serve: Garnish with chopped parsley and extra Parmesan. Pair with sautéed zucchini, cauliflower rice, or roasted broccoli.