Pat the chicken breasts dry with a paper towel.

Cut each breast in half horizontally into two thinner cutlets. Alternately, place the chicken under a layer of plastic wrap and pound to an even thickness.

Season the chicken breast with Italian seasoning.

Add 1 Tbsp olive oil to a large skillet.

Heat over medium until the oil starts to sizzle.

Add the chicken breasts to the skillet and cook until browned, about 5 minutes.

Flip and cook for an additional 3-5 minutes.

Remove the cooked chicken to a tray and cover to keep warm.

Repeat with any remaining cutlets.

Add garlic and butter to the pan and cook until fragrant.

Add broth and deglaze the skillet, making sure to scrape up the brown bits from the bottom of the pan.

Add chicken back to the pan and spoon the sauce over the chicken.

Cook until the chicken is heated through and the sauce has reduced slightly.

Top with fresh parsley.