In a large skillet, melt 2 tablespoons of butter over medium heat. Season the chicken breasts with salt and pepper, then add them to the skillet. Cook for 6-7 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside.

In the same skillet, add the remaining 2 tablespoons of butter and minced garlic. Saut? for about 1 minute until fragrant. Pour in the chicken broth and bring to a simmer.

Stir in the heavy cream, Italian seasoning, and parmesan cheese. Cook for 3-4 minutes until the sauce thickens slightly.

Return the chicken to the skillet, coating it in the creamy sauce. Let it simmer for an additional 2-3 minutes.

Garnish with chopped parsley before serving.