1-First, start by filleting each chicken breast into two thinner cutlets for even cooking. This helps the seasoning stick better and ensures juicy results. Once prepared, season both sides with Italian seasoning, salt, and black pepper, then dredge evenly in flour for a nice crust.

2-Next, heat a large skillet over medium heat and add olive oil along with 1 tablespoon of butter. Cook the chicken for about 4 minutes per side until it’s golden brown and fully cooked through. Remove the chicken and set it aside to keep it warm while you work on the sauce.

3-Then, peel and smash the garlic cloves before adding the remaining butter to the skillet. Sauté the garlic over medium-low heat for about 3 minutes until it’s lightly browned and fragrant, stirring often to avoid burning. This step is crucial for that rich garlic flavor that defines the dish.

4-After that, pour in 1 cup of chicken broth and 3/4 cup of heavy cream, then add 1/2 teaspoon of garlic powder. Scrape the skillet to loosen any browned bits for extra taste, and simmer the sauce for 8 to 10 minutes until it thickens by about half. Season with salt and pepper to taste for the perfect balance.

5-Finally, return the chicken to the skillet, spoon the sauce over it, and heat through for a few minutes. Garnish with fresh chopped parsley if you like, and serve right away. For more tips on keeping chicken moist, consider our guide in the healthy baking tips section, which can help with general cooking techniques.