Season both sides of the chicken breasts with salt and black pepper.
Heat olive oil in a large skillet over medium-high heat.
Add the chicken breasts to the skillet and cook for 5-6 minutes on each side, or until golden brown and cooked through. Remove chicken from skillet and set aside.
In the same skillet, reduce heat to medium and add the minced garlic. Sauté for about 1 minute until fragrant, stirring frequently to avoid burning.
Add the heavy cream, chicken broth, grated Parmesan cheese, and dried Italian seasoning to the skillet. Stir well to combine.
Bring the sauce to a gentle simmer and cook for 3-4 minutes, stirring occasionally, until the sauce thickens slightly.
Add the unsalted butter to the sauce and stir until melted and incorporated.
Return the cooked chicken breasts to the skillet, spooning the sauce over the chicken. Cook for an additional 2 minutes to heat through.
Sprinkle chopped fresh parsley over the chicken and sauce before serving.