Pound the chicken breasts to make them roughly the same size. Pat them dry, then season them with the Italian seasoning, salt and pepper.
Heat the olive oil in a skillet over medium high heat. Place the chicken breasts into the skillet on olive oil. Sear the chicken breasts on one side for 5-6 minutes until browned (do not move the chicken during this time). Then flip and sear the opposite sides of the chicken for 5-6 minutes until browned and cooked through (do not move the chicken during this time).
Remove the chicken from the pan to a separate plate.
Turn the heat to thigh and deglaze the bottom of the skillet with the chicken broth.
Turn the heat down to medium. Add in the butter and heat until melted. Stir in the minced garlic and cook until aromatic (approximately 1 minute).
Turn the heat off on the skillet. Add the chicken back to the skillet and flip it around in the garlic butter sauce to coat the chicken with the sauce.
Top the chicken with the fresh parsley and serve while warm. Enjoy!
Notes
Refrigerate the leftovers in an airtight container for up to 5 days.