Prep the chicken. Pat the chicken dry and season with salt, pepper, and Italian seasoning. If using breasts, slice them into thinner cutlets so they cook evenly and stay tender.

Blanch the green beans (optional but recommended). Bring a pot of salted water to a boil. Cook green beans for 2–3 minutes until bright green and slightly tender. Drain and rinse under cold water to stop the cooking. This step keeps them crisp-tender later.

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

Sauté the garlic. Lower the heat to medium. Add the remaining olive oil and 1 tablespoon butter to the pan. Stir in the minced garlic and a pinch of red pepper flakes. Cook 30–45 seconds until fragrant, stirring constantly so it doesn’t burn.

Deglaze and steam. Pour in the broth and scrape up any browned bits. Add the green beans, toss to coat, and cover. Cook 3–4 minutes until the beans are tender but still have a little snap.

Bring it together. Return the chicken and any juices to the pan. Add the last tablespoon of butter, the lemon zest, and a squeeze of lemon juice. Toss to warm through for 1–2 minutes.

Add the Parmesan. Remove the pan from heat. Sprinkle in the Parmesan and toss until it melts into a glossy, savory coating. Taste and adjust salt, pepper, and lemon as needed.

Finish and serve. Shower with chopped parsley and a little extra Parmesan. Serve hot with rice, buttered noodles, mashed potatoes, or crusty bread.