Prep the chicken. If using full breasts, slice them horizontally to make thinner cutlets for quicker, even cooking. Pat dry and season both sides with salt and pepper. Lightly dredge in flour and shake off the excess.

Brown the chicken. Heat olive oil and 1 tablespoon butter in a large skillet over medium-high. Add the chicken in a single layer and cook 3–4 minutes per side until golden and just cooked through. Transfer to a plate and tent with foil.

Sauté the garlic. Reduce heat to medium. Add the remaining 1 tablespoon butter to the skillet. Stir in the minced garlic and cook 30–60 seconds until fragrant. Don’t let it brown.

Deglaze and build the base. Pour in the chicken broth and scrape up the browned bits from the bottom of the pan. Stir in Italian seasoning and a pinch of red pepper flakes if using. Simmer 2 minutes to reduce slightly.

Add the cream. Lower the heat to medium-low and pour in the heavy cream. Stir and let it gently bubble for 2–3 minutes until it starts to thicken.

Melt in the Parmesan. Sprinkle in the Parmesan a handful at a time, stirring until smooth. Keep heat gentle to prevent the cheese from clumping. The sauce should be glossy and coat the back of a spoon.

Finish with lemon and herbs. Add 1–2 teaspoons of lemon juice to brighten the sauce. Taste and adjust salt and pepper. Stir in half the parsley.

Return the chicken. Nestle the chicken back into the sauce and spoon sauce over the top. Simmer 2–3 minutes to warm through and let flavors mingle.

Serve. Top with remaining parsley. Serve over pasta, rice, or mashed potatoes with extra sauce spooned over everything.