1. Pat your chicken pieces dry with paper towels. Heat the olive oil in a large, oven-safe skillet over medium-high heat. Once the oil is shimmering, add the chicken pieces in a single layer, making sure not to overcrowd the pan. Cook for 3-4 minutes per side, until golden brown. Remove the chicken from the skillet and set aside on a plate.

2. Reduce the heat to medium. Add the chopped onion to the same skillet, scraping up any browned bits from the bottom of the pan. Cook for about 3-5 minutes, stirring occasionally, until the onion softens and becomes translucent.

3. Stir in the minced garlic and cook for another minute until fragrant. Immediately add the trimmed green beans to the skillet. Toss them with the onions and garlic for about 2-3 minutes.

4. Pour in the chicken broth, then sprinkle in the Italian seasoning, salt, and black pepper. Stir everything together, ensuring the green beans and aromatics are well-coated.

5. Return the seared chicken pieces to the skillet, nestling them among the green beans. Bring the mixture to a gentle simmer, then reduce the heat to medium-low. Cover the skillet and let it cook for 8-10 minutes, or until the chicken is cooked through (reaching an internal temperature of 165 F) and the green beans are crisp-tender.

6. Uncover the skillet and check the doneness of the chicken and green beans. Garnish with fresh chopped parsley, if using, and serve immediately.