1. Pat the chicken breasts or thighs dry with paper towels. Season both sides of the chicken with salt and pepper. If using larger chicken breasts, you might want to slice them horizontally to create thinner cutlets.

2. Heat the olive oil in a large oven-safe skillet over medium-high heat. Once the oil is shimmering, add the chicken to the skillet. Cook for 5-7 minutes per side, or until golden brown and cooked through (internal temperature should reach 165 F (74 C)). Remove the chicken from the skillet and set aside on a plate, tented with foil to keep warm.

3. Reduce the heat to medium. Add the butter to the same skillet. Once melted, add the minced garlic and cook for about 1 minute, stirring constantly, until fragrant. Be careful not to burn the garlic.

4. Pour the heavy cream into the skillet, stirring to combine it with the garlic and any browned bits from the chicken. Bring the cream to a gentle simmer, then reduce the heat to low.

5. Stir in the grated Parmesan cheese and Italian seasoning. Continue to stir until the cheese is melted and the sauce is smooth and slightly thickened. Taste the sauce and adjust salt and pepper if needed.

6. Return the cooked chicken to the skillet, nestling it into the creamy sauce. Spoon some of the sauce over the chicken. Garnish with fresh chopped parsley, if desired, and serve immediately.