Start by placing the chicken breasts between two sheets of parchment paper. Using a meat mallet, gently pound the chicken until it’s an even thickness. Season with sea salt and fresh black pepper. Don’t skimp—seasoning adds flavor right from the start.

Lightly coat the chicken in all-purpose flour. This step is crucial—it creates a beautiful golden crust and helps thicken your sauce later. Shake off any excess flour to avoid clumping.

In a large skillet, heat the olive oil and one tablespoon of butter over medium-high heat. Once hot, add the chicken to the skillet. Cook for about 5-7 minutes per side, until golden brown and cooked through. Use a meat thermometer to check for doneness—165°F is your target. Remove the chicken from the skillet and place it on a plate to rest.

In the same skillet, reduce the heat to medium. Add the smashed garlic cloves, sautéing just until fragrant—about 30 seconds. Be careful not to burn the garlic, as this would impart bitterness to the dish.

Pour in the chicken broth, scraping up any brown bits from the bottom of the skillet. This adds layers of flavor to your sauce. Next, add the heavy cream, lemon juice, roasted garlic powder, and Italian seasoning. Stir to combine and let it simmer for about 5 minutes. The sauce should thicken slightly.

Return the chicken to the skillet, allowing it to bathe in the creamy garlic sauce for an additional 2-3 minutes. This lets the chicken soak in all that wonderful flavor.

Finally, sprinkle with chopped fresh parsley for a touch of freshness and color. Serve immediately, perhaps over a bed of fluffy pasta or alongside some crisp veggies.