Slice the chicken breast horizontally to make two thin cutlets and season both sides with Italian seasoning, salt, and pepper.
Heat a large skillet over medium heat and grease lightly with cooking spray or a drizzle of oil.
Add the chicken to the hot skillet and cook 4–6 minutes per side, until an instant-read thermometer inserted into the center reads 165°F.
Transfer the cooked chicken to a plate and tent with foil to keep warm.
Return the skillet to the stove, add the chicken broth and heavy cream, and bring to a simmer for about 1 minute.
Reduce heat to low and stir in the Parmesan, drained diced pimientos, and chopped basil; season with additional salt and pepper to taste.
Slice the rested chicken and arrange over the cooked cauliflower rice, then spoon the cream sauce over the top and serve.
