1. Pat the chicken breasts dry with paper towels, then season both sides generously with salt, pepper, and Italian seasoning. I remember Mama Lou always saying, “Never be shy with seasoning—it’s the soul of the dish.”
2. Heat the olive oil in a large skillet over medium-high heat. Once hot, add the chicken breasts and sear for about 5-6 minutes on each side until golden brown and cooked through (internal temperature should reach 165°F). Remove the chicken from the skillet and set aside on a warm plate.
3. Reduce the heat to medium. Add the butter to the same skillet, then toss in the minced garlic. Sauté for about 1-2 minutes until fragrant but not browned—this step always fills my kitchen with that nostalgic aroma that reminds me of Mama Lou’s cooking.
4. Pour in the chicken broth, scraping up any browned bits from the bottom of the pan with a wooden spoon. Let it simmer and reduce slightly for about 3 minutes.
5. Slowly whisk in the heavy cream and Parmesan cheese. Stir continuously until the sauce thickens, about 4-5 minutes. If the sauce gets too thick, add a splash more broth or cream to reach your desired consistency.
6. Return the chicken breasts to the skillet, spooning the sauce over the top. Let everything simmer together for an additional 2-3 minutes so the flavors meld beautifully.
7. Turn off the heat and garnish with freshly chopped parsley. Serve immediately while it’s warm and comforting.

Ouma once told me that this dish tastes best when made with intention and shared with those you love. I couldn’t agree more—there’s a little bit of Mama Lou’s warmth in every bite.