Pat dry chicken. Place chicken pieces into a medium size bowl. Toss with flour, Parmesan, Italian seasoning, salt and pepper until evenly coated.
In a large 2 inch heavy bottomed skillet heat 1 tablespoon oil and 1 tablespoon butter over medium-high heat.
Add chicken pieces in a single layer, cooking in two batches until browned, then carefully turn. About 1 ½ minutes per side. Remove with a slotted spoon to a platter and keep warm.
Add 1 tablespoon oil and 1 tablespoon butter to cook second batch.
After all chicken is cooked, add remaining 2 tablespoon butter garlic and parsley to pan. Cook over medium-high for 1-2 minutes until the garlic is fragrant, scraping any flavor from the bottom of the skillet. Add chicken, stir until coated.