Prep the chicken: Pat chicken dry with paper towels. Season both sides with salt, pepper, and a pinch of Italian seasoning.

Warm the skillet: Heat a large skillet over medium-high. Add 1 tablespoon olive oil and 1 tablespoon butter.

Sear the chicken: Add chicken in a single layer. Cook 4–6 minutes per side, until golden and just cooked through. Transfer to a plate and tent with foil.

Sauté the garlic: Lower heat to medium. If the pan is dry, add a drizzle of oil. Add minced garlic and cook 30–60 seconds, stirring, until fragrant (don’t let it brown).

Build the sauce base: Pour in the chicken broth and scrape up browned bits with a wooden spoon. Stir in crushed tomatoes, 1 teaspoon Italian seasoning, and a pinch of red pepper flakes if using. Simmer 3–4 minutes.

Add the cream and cheese: Reduce heat to medium-low. Stir in heavy cream and Parmesan until smooth. If you like it richer, add the extra cream. Taste and season with salt and pepper.

Optional add-ins: Stir in a handful of baby spinach until wilted, or 1–2 tablespoons chopped sun-dried tomatoes for extra tang. A tiny splash (1 teaspoon) of balsamic can round out the sauce.

Return the chicken: Nestle chicken back into the skillet and spoon sauce over the top. Simmer 3–5 minutes to warm through and thicken slightly.

Finish and serve: Scatter chopped fresh basil or parsley. Serve with pasta, rice, or crusty bread. Spoon extra sauce over everything.