Ingredients:

  • 4 boneless, skinless chicken breasts (about 6 oz/170g each)
  • Salt, to taste (about ½ tsp/3g)
  • Black pepper, freshly ground, to taste (about ¼ tsp/1g)
  • 2 tablespoons olive oil or unsalted butter (30ml/30g)
  • 5 cloves garlic, minced (about 1 tbsp)
  • 1 cup chicken broth (240ml)
  • 1 cup heavy cream (240ml)
  • ½ cup grated Parmesan cheese (about 50g)
  • 1 teaspoon Italian seasoning or dried thyme
  • 1 tablespoon fresh parsley, chopped, for garnish (optional)
  • Juice of ½ lemon (optional)

Instructions:

  1. Season chicken breasts generously with salt and pepper.
  2. Heat olive oil or butter in a large skillet over medium-high heat. Add chicken breasts and cook until golden brown and cooked through, about 5-7 minutes per side. Internal temperature should reach 165°F (74°C). Remove chicken from skillet and set aside.
  3. Reduce heat to medium. Add minced garlic to the skillet and sauté until fragrant, about 1 minute. Do not burn the garlic.
  4. Pour in chicken broth and stir, scraping up any browned bits from the bottom of the skillet.
  5. Add heavy cream, Parmesan cheese, and Italian seasoning. Stir and simmer gently until sauce thickens slightly, about 3-5 minutes. Sauce should coat the back of a spoon.
  6. Return chicken breasts to the skillet and spoon sauce over them.
  7. Simmer for another 2 minutes to heat through. Optional: Squeeze lemon juice over the chicken and sprinkle with fresh parsley.
  8. Serve hot over pasta, rice, or mashed potatoes, spooning extra sauce on top.