Pound the chicken for even cooking. If the breasts are thick, slice them horizontally into cutlets or pound to 1/2–3/4 inch thick. This helps them cook quickly and stay tender.

Season generously. Pat the chicken dry. Sprinkle both sides with salt, pepper, and Italian seasoning. Add a light dusting of paprika if you want a warm, golden crust.

Sear the chicken. Heat olive oil in a large skillet over medium-high. Add the chicken in a single layer and sear 4–5 minutes per side until browned and cooked through (165°F). Transfer to a plate and tent loosely with foil.

Sauté aromatics. Lower heat to medium. If the pan is dry, add a teaspoon of oil or a small knob of butter. Sauté the shallot or onion for 1–2 minutes until softened. Stir in the garlic for 30 seconds until fragrant. Don’t let it brown.

Deglaze with broth. Pour in the chicken broth and scrape up the browned bits with a spatula. Let it simmer for 2–3 minutes to reduce slightly.

Build the cream sauce. Pour in the cream and bring to a gentle simmer. Stir in the Parmesan gradually until melted and smooth. Add a pinch of red pepper flakes if you like a little heat. If the sauce seems thin, whisk in the cornstarch slurry and simmer 1 minute.

Brighten and season. Add lemon juice and zest to taste. Season with more salt and pepper if needed. The sauce should be silky, rich, and well-balanced.

Return the chicken to the pan. Nestle the chicken into the sauce and spoon some over the top. Simmer on low for 2–3 minutes to warm through and let flavors meld.

Finish and serve. Sprinkle with chopped parsley or basil and extra Parmesan. Serve over pasta, rice, or alongside mashed potatoes and green veggies. Spoon plenty of sauce over everything.