Prep the chicken: Pat chicken dry. If using breasts, slice horizontally into cutlets for even cooking. Season both sides with salt, pepper, garlic powder, and Italian seasoning.

Sear until golden: Heat olive oil and a tablespoon of butter in a large skillet over medium-high. Add chicken and cook 3–5 minutes per side until deep golden and cooked through. Transfer to a plate and tent with foil.

Sauté aromatics: Lower heat to medium. Add a bit more butter if the pan looks dry. Sauté minced garlic (and shallot, if using) for 30–60 seconds until fragrant. Do not brown.

Deglaze: Pour in chicken broth and scrape up any browned bits. Let it simmer 1–2 minutes to reduce slightly. These pan drippings add a ton of flavor.

Create the cream base: Stir in heavy cream. If you want an extra plush sauce, add 1–2 tablespoons cream cheese and whisk until smooth.

Add Parmesan: Reduce heat to low. Sprinkle in the Parmesan gradually while stirring to melt. The sauce should look silky and lightly thickened.

Balance the flavors: Add a squeeze of lemon juice and a pinch of zest. Taste and adjust salt and pepper. If you used low-sodium broth, you may need a pinch more salt.

Optional veggies: Stir in a handful of spinach and let it wilt, or sauté mushrooms in the pan before adding cream. Sun-dried tomatoes add a sweet-savory note—stir in a tablespoon or two now.

Return the chicken: Nestle the chicken and any accumulated juices back into the sauce. Simmer on low for 2–3 minutes to warm through and thicken.

Finish and serve: Sprinkle with chopped parsley or basil. Serve with roasted broccoli, sautéed green beans, zucchini noodles, or cauliflower mash.