Season the chicken cutlets with salt and black pepper on both sides.

Place the chicken in the hot skillet and cook until lightly golden and cooked through, turning once as the edges become opaque.

Transfer the chicken to a plate while keeping the flavorful drippings in the pan.

Add butter to the skillet and stir in minced garlic, cooking briefly until fragrant.

Pour in the white wine and scrape the bottom of the pan to release browned bits that deepen the sauce flavor.

Allow the liquid to simmer for a minute until slightly reduced and aromatic.

Stir in the chicken broth and heavy cream, mixing until a smooth sauce begins to form.

Add the broccoli florets and simmer until they become bright green and just tender.

Sprinkle in grated parmesan cheese and stir gently as the sauce thickens.

Return the chicken to the skillet and coat it thoroughly with the creamy garlic sauce.

Let everything simmer briefly so the chicken reheats and absorbs the flavors.

Finish with freshly chopped parsley just before serving.