Season the chicken: Pat the chicken dry. Season with 1 teaspoon salt and 1/2 teaspoon black pepper. This builds flavor from the start.

Blanch or steam the broccoli: Either steam florets for 2–3 minutes until bright green and crisp-tender, or microwave with a splash of water for 2 minutes. Drain well. You want it slightly underdone—it will finish in the sauce.

Sear the chicken: Heat olive oil in a large skillet over medium-high. Add chicken in a single layer and cook 4–6 minutes, stirring once or twice, until lightly browned and just cooked through. Remove to a plate and keep warm.

Build the flavor base: Reduce heat to medium. Add butter to the skillet. When melted, stir in garlic and Italian seasoning. Cook 30–60 seconds until fragrant. Don’t let the garlic brown—it turns bitter quickly.

Make the sauce: Pour in chicken broth, scraping up any browned bits. Simmer 1–2 minutes to slightly reduce. Stir in heavy cream and bring to a gentle simmer.

Thicken and season: Stir in Parmesan until melted and smooth. Add crushed red pepper flakes, a pinch of salt, and more black pepper to taste. If using, add lemon zest for brightness.

Combine: Return chicken to the skillet with any juices. Add broccoli. Simmer on low 2–3 minutes until the sauce clings to everything and broccoli is tender-crisp.

Adjust and serve: Taste and adjust seasoning. If the sauce is too thick, splash in a bit more broth. If too thin, simmer another minute. Garnish with parsley and serve hot.