Preheat the oven. Set your oven to 400°F (200°C). Grease a 9x13-inch baking dish or similar casserole with a little olive oil or butter.

Season the chicken. Pat the chicken dry. Season both sides with salt, pepper, and half the Italian seasoning. If using breasts, consider slicing them into cutlets for even cooking.

Quick sear for flavor. Heat olive oil in a large skillet over medium-high. Sear the chicken 2–3 minutes per side until lightly golden. It won’t be fully cooked—just developing color. Transfer to the baking dish in a single layer.

Make the garlic base. Lower the skillet heat to medium. Add butter. When melted, add minced garlic and sauté 30–60 seconds until fragrant. Don’t let it brown.

Build the sauce. Stir in chicken broth, scraping up browned bits. Whisk in cream cheese until smooth, then pour in heavy cream. Add Parmesan, remaining Italian seasoning, red pepper flakes (if using), and a pinch of salt and pepper. Simmer 2–3 minutes to slightly thicken.

Brighten it up. Stir in lemon juice and parsley. Taste and adjust seasoning. The sauce should be rich, garlicky, and lightly tangy.

Assemble the bake. Pour the sauce evenly over the chicken in the baking dish. Sprinkle shredded mozzarella over the top for a bubbly, golden finish.

Bake to perfection. Place on the center rack and bake 20–25 minutes, or until the chicken reaches an internal temp of 165°F (74°C) and the top is lightly browned. If you want extra color, broil for 1–2 minutes at the end.

Rest and garnish. Let it rest 5 minutes so the sauce settles. Garnish with extra parsley and a crack of black pepper.

Serve smart. Pair with low-carb sides like roasted broccoli, sautéed spinach, cauliflower rice, or a crisp green salad.