Pat the chicken breasts dry and season generously with salt and pepper.

In a large skillet over medium heat, add olive oil. Sear the chicken for about 5 minutes per side until golden brown. Remove from the pan and set aside.

In the same skillet, sauté minced garlic for about one minute until fragrant. Add chicken broth and simmer for two minutes.

Stir in heavy cream and grated Parmesan cheese, cooking over low heat until the cheese melts completely.

Return the chicken to the skillet, spooning sauce over it. Cover and let simmer on low heat for an additional five minutes.

Serve hot with extra sauce drizzled on top.