Prepare the Chicken : Pat the chicken breasts dry and season both sides with kosher salt, black pepper, and poultry seasoning.

Sear the Chicken : Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 4–5 minutes on each side until golden brown. Remove and set aside.

Make the Garlic Butter Sauce : Reduce the heat to medium. Add the butter to the skillet and let it melt. Stir in the minced garlic and sauté for 1–2 minutes until fragrant.

Deglaze the Pan : Pour in the chicken broth or white wine to deglaze the pan, scraping up any browned bits from the bottom. Let it simmer for 2–3 minutes to reduce slightly.

Cook the Chicken in the Sauce : Return the chicken breasts to the skillet, spooning the sauce over them. Cover and simmer for 8–10 minutes until the chicken is cooked through (internal temperature of 165°F or 74°C).

Garnish and Serve : Remove the chicken from the heat. Sprinkle with fresh parsley before serving. Pair with your favorite sides for a complete meal.