1. Prepare the Chicken: Start by patting your boneless, skinless chicken breast pieces dry with paper towels. This helps them brown better. In a medium bowl, toss the chicken pieces with olive oil, Italian seasoning, garlic powder, salt, and black pepper until evenly coated. Ensure each piece has a nice layer of seasoning.

2. Sear the Chicken: Heat a large, oven-safe skillet (cast iron or stainless steel works best) over medium-high heat. Once hot, add the seasoned chicken in a single layer. Cook for 3-4 minutes per side, or until the chicken is golden brown and mostly cooked through. Don’t overcrowd the pan; cook in batches if necessary to ensure good browning.

3. Create the Sauce Base: While the chicken is searing, whisk together the chicken broth, heavy cream, and fresh lemon juice in a small bowl. In a separate tiny bowl, whisk the cornstarch with 1 tablespoon of cold water to create a slurry. This will help thicken the sauce.

4. Combine and Thicken: Once the chicken is seared, reduce the heat to medium. Pour the broth mixture into the skillet with the chicken, scraping up any browned bits from the bottom of the pan – these add incredible flavor! Bring the mixture to a gentle simmer.

5. Finish the Sauce: Slowly whisk in the cornstarch slurry into the simmering sauce. Continue to whisk gently for 1-2 minutes, or until the sauce thickens to your desired consistency. It should be creamy and coat the back of a spoon. Taste the sauce and adjust seasonings if needed; you might want a pinch more salt or a squeeze of lemon.

6. Serve Immediately: Remove the skillet from the heat. Garnish generously with fresh chopped parsley. Serve your creamy lemon chicken hot, directly from the pan, or transfer to a serving platter. It’s ready to enjoy!