Season chicken cutlets with ½ teaspoon salt and ¼ teaspoon pepper on both sides.

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken cutlets and cook for 2–3 minutes per side, until golden brown and cooked through (internal temperature reaches 165°F). Remove chicken to a plate and set aside.

In the same skillet, reduce heat to medium. Add remaining 1 tablespoon olive oil and grated garlic. Sauté for 30 seconds until fragrant, scraping up any browned bits from the pan.

Pour in chicken broth and bring to a simmer, stirring to deglaze the pan. Let broth reduce slightly, about 1–2 minutes.

Add chopped broccoli florets to the skillet. Cover and cook for 3–4 minutes, until broccoli is bright green and tender-crisp.

Stir in heavy cream, remaining ¼ teaspoon salt, and remaining ¼ teaspoon pepper. Simmer for 2–3 minutes until the sauce thickens slightly.

Return the cooked chicken cutlets to the skillet, nestling them into the sauce and broccoli. Heat for 1–2 minutes until warmed through. Garnish with fresh parsley if desired. Serve hot.