Pat the chicken breasts dry and season both sides with salt, pepper, and Italian seasoning.
Heat two tablespoons of butter in a large skillet over medium-high heat.
Sear the chicken for six minutes per side until golden brown and cooked through, then set aside.
Reduce heat to medium and add the remaining two tablespoons of butter to the skillet.
Sauté the minced garlic for one minute until fragrant.
Pour in the chicken broth, scraping the bottom of the skillet to release flavorful brown bits.
Stir in the heavy cream and simmer for three minutes until thickened.
Whisk in the parmesan cheese until the sauce is smooth.
Return the chicken to the skillet, spooning the sauce over the top, and serve warm.