Ingredients
Scale
- 2 chicken breasts (boneless, skinless)
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 4 garlic cloves, minced
- 1/2 cup chicken broth
- 3/4 cup heavy cream
- 1/2 cup grated Parmesan
- 1 tbsp flour (optional)
- 2 tbsp chopped parsley
- Salt and pepper
Instructions
- Prep the Chicken: Pat the chicken breasts dry using paper towels. Season both sides generously with salt and pepper.
- Cook the Chicken: Heat olive oil in a large skillet over medium heat. Add the chicken and sear for about 5–6 minutes per side, or until golden brown and cooked through (internal temp of 165°F). Remove from the pan and set aside.
- Make the Garlic Butter Base: In the same skillet, melt the butter. Add the minced garlic and cook for 1–2 minutes until fragrant (but not browned).
- Create the Cream Sauce: Pour in the chicken broth and scrape up any golden bits from the bottom of the skillet—that’s flavor gold! Stir in the heavy cream and Parmesan until smooth and slightly thickened.
- Thicken (Optional): If the sauce feels a bit thin, whisk in a small amount of flour or cornstarch dissolved in water until it reaches your desired consistency.
- Return the Chicken: Place the chicken back in the skillet, spoon some sauce over the top, and let it simmer for 2–3 minutes to soak in all that goodness.
- Garnish and Serve: Sprinkle with fresh parsley and serve hot.
- Prep Time: 15 minutes
- Cook Time: 20 minutes