Prepare all ingredients by chopping parsley and mincing garlic so everything is ready when needed.

Season both sides of chicken breasts generously with salt, pepper, and Italian seasoning.

Heat olive oil in large skillet over medium heat until shimmering. Add chicken and sear for 6-7 minutes on each side until golden brown and internal temperature reaches 165°F.

Remove chicken to a plate. Add minced garlic to the same skillet and cook for 30 seconds until fragrant. Pour in chicken broth and simmer for 5 minutes, scraping up any browned bits.

Mix cornstarch with cold water until smooth, then add to the simmering broth. Stir constantly until sauce thickens to light gravy consistency, about 2 minutes.

Return chicken to skillet, squeeze fresh lemon juice over everything, and sprinkle with Parmesan cheese. Let cheese melt slightly for 1 minute, then garnish with chopped parsley before serving.