Ingredients:

  • 1½ lb chicken breast or boneless skinless thighs, sliced into cutlets
  • 2 tbsp olive oil
  • 2 tbsp unsalted butter
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp paprika
  • 3 cloves garlic, minced
  • 1/2 cup chicken broth
  • 1 cup heavy cream, room temperature
  • 1/2 cup Parmesan cheese, freshly grated
  • 1 tbsp fresh parsley, chopped
  • 1/4 tsp garlic powder

Instructions:

  1. Pat the chicken cutlets completely dry with paper towels. Season both sides evenly with 1 tsp salt, 1/2 tsp black pepper, and 1 tsp paprika.
  2. Heat 2 tbsp olive oil and 2 tbsp unsalted butter in a 12-inch skillet over medium-high heat until the butter foams.
  3. Add the chicken to the skillet, searing for 5–7 minutes per side until a mahogany-colored crust forms and the internal temperature reaches 165°F (74°C). Transfer the chicken to a plate and let it rest.
  4. Reduce the heat to medium. Add 3 cloves of minced garlic to the remaining fat in the pan and sauté for about 1 minute until fragrant but not browned.
  5. Pour in 1/2 cup chicken broth, using a wooden spoon to scrape up all the caramelized browned bits (fond) from the bottom of the pan.
  6. Stir in 1 cup of room-temperature heavy cream and 1/4 tsp garlic powder. Bring the mixture to a gentle simmer for 3–5 minutes until it naturally thickens.
  7. Stir in 1/2 cup grated Parmesan cheese until completely melted and smooth.
  8. Return the chicken and any accumulated juices to the pan, spooning the sauce over the meat for 2 minutes.
  9. Garnish with 1 tbsp chopped fresh parsley before serving.