Prep the chicken: Pat the chicken dry and season both sides with salt and pepper. This helps the meat brown well and stay juicy.

Heat the pan: Place a large skillet over medium-high heat. Add the oil and let it shimmer. You want the pan hot before the chicken hits it.

Sear the chicken: Add the chicken in a single layer. Sear 4–6 minutes per side, until golden and cooked through (165°F internal temp). Transfer to a plate and tent loosely with foil.

Build the garlic base: Lower heat to medium. Add butter to the pan. Once melted, add the minced garlic. Cook 30–60 seconds until fragrant. Don’t let it brown too much.

Deglaze: Pour in the chicken broth. Scrape up the brown bits from the bottom of the pan. This adds deep flavor to the sauce.

Add the creamy elements: Whisk in the cream cheese until it melts and blends smoothly. Stir in the heavy cream, Parmesan, Italian seasoning, and red pepper flakes if using.

Simmer to thicken: Let the sauce bubble gently for 3–5 minutes, stirring often, until thick and silky. If it gets too thick, splash in more broth or a little cream.

Finish the sauce: Stir in lemon juice and taste. Adjust salt and pepper. The lemon brightens the richness without adding carbs.

Return the chicken: Nestle the chicken and any juices back into the sauce. Spoon sauce over the pieces and simmer 2 minutes to warm through.

Garnish and serve: Sprinkle with chopped parsley or chives. Serve hot with cauliflower mash, sautéed greens, or zucchini noodles.