Ingredients:

  • 4 boneless, skinless chicken breasts (about 6 oz / 170 g each)
  • 1 teaspoon salt (5 g)
  • 1/2 teaspoon black pepper (2 g)
  • 2 tablespoons olive oil (30 ml)
  • 4 cloves garlic, minced (about 12 g)
  • 1 cup heavy cream (240 ml)
  • 1/2 cup chicken broth (120 ml)
  • 1/2 cup grated Parmesan cheese (50 g)
  • 1 teaspoon Italian seasoning (1 g)
  • 1 tablespoon fresh parsley, chopped (optional for garnish)

Instructions:

  1. Pat chicken breasts dry. Season with salt and black pepper.
  2. Heat olive oil in a large skillet over medium-high heat. Add chicken breasts; cook for 5-7 minutes per side until golden brown and cooked through (internal temperature of 165°F / 74°C). Remove chicken from skillet; set aside.
  3. In the same skillet, reduce heat to medium. Add minced garlic; sauté for 1 minute until fragrant but not browned. Whisk in chicken broth; bring to a simmer.
  4. Gradually whisk in the heavy cream until well-combined; let simmer for 3-4 minutes.
  5. Stir in grated Parmesan and Italian seasoning, cooking until the sauce thickens slightly.
  6. Return chicken to the skillet; coat in the sauce. Cook until heated through, about 2 more minutes.
  7. Garnish with fresh parsley if desired; serve immediately.