Start by cutting boneless, skinless chicken breasts or thighs into bite-sized pieces. Sprinkle salt and black pepper generously over the chicken, enhancing its flavor. Let the seasoned chicken rest for a few minutes.

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat until shimmering. Carefully add the seasoned chicken pieces to the skillet, spreading them out evenly. Sear the chicken for about 6-7 minutes, turning occasionally until it’s golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate.

In the same skillet, melt 2 tablespoons of butter over medium heat. Once melted, add 3 minced garlic cloves and sauté for about 1 minute until fragrant. You’ll know it’s ready when the garlic has turned golden.

Pour in 1 cup of chicken broth, scraping the bottom to loosen any tasty bits. Allow it to simmer for 2 minutes. Next, stir in 1 cup of heavy cream, 1 teaspoon of Italian seasoning, and 1 teaspoon of dried basil. Continue to simmer for 3-4 minutes until the sauce starts to thicken.

Reduce the heat to low, then add in ½ cup of freshly grated Parmesan cheese. Stir well until the cheese is completely melted and incorporated into the sauce.

Return the seared chicken to the skillet, making sure to coat each piece in the sauce. Let everything simmer together on low heat for an additional 5 minutes.

Spoon the creamy chicken mixture over a bed of warm, fluffy cooked white rice. Garnish with chopped fresh parsley and serve immediately.