Ingredients

4 boneless, skinless chicken breasts (about 6-8 ounces each)

2 tablespoons olive oil

4 tablespoons butter (divided)

6 cloves garlic, minced

1 cup heavy cream

1/2 cup chicken broth

1 cup Parmesan cheese, freshly grated

1 teaspoon Italian seasoning

1/2 teaspoon salt (or to taste)

1/4 teaspoon black pepper (or to taste)

2 tablespoons fresh parsley, chopped (for garnish)

Optional: 1/4 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)

Optional: Red pepper flakes (for a touch of heat)

Instructions

Step 1: Pat the chicken breasts dry with paper towels. Season generously with salt, pepper, and Italian seasoning on both sides.

Step 2: Heat 1 tablespoon of olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Add the chicken breasts (cook in batches if needed) and sear for 5-7 minutes per side, until golden brown and cooked through (internal temperature 165°F/74°C). Remove from skillet and set aside, covering loosely with foil.

Step 3: In the same skillet, melt the remaining 2 tablespoons of butter over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant, taking care not to burn it.

Step 4: If using, pour in the white wine to deglaze the skillet. Simmer for 2-3 minutes, scraping up any browned bits from the bottom.

Step 5: Add the heavy cream and chicken broth to the skillet. Stir to combine.

Step 6: Bring the sauce to a simmer, then reduce heat to low. Gradually stir in the grated Parmesan cheese until melted and smooth.

Step 7: Season the sauce with salt, pepper, and red pepper flakes (if using) to taste.

Step 8: Let the sauce simmer for 5-7 minutes, stirring occasionally, until it thickens slightly.

Step 9: Return the chicken breasts to the skillet. Spoon the sauce over each piece to coat evenly.

Step 10: Let the chicken simmer in the sauce for 2-3 minutes until heated through.

Step 11: Remove from heat. Garnish with fresh chopped parsley and serve immediately over pasta, rice, mashed potatoes, or your favorite side.

Tips & Variations

Use freshly grated Parmesan for the creamiest, most flavorful sauce – pre-grated cheese may not melt as smoothly.

For extra richness, add a splash of white wine or substitute half the chicken broth with white wine during the deglazing step.

Add sautéed mushrooms or spinach to the sauce for a vegetable boost.

To make it spicier, increase the amount of red pepper flakes or add a pinch of cayenne pepper.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes, boneless skinless chicken thighs work well and stay juicy. Adjust cooking time as thighs may take a bit longer to cook through.

Is it possible to make this recipe dairy-free?

This recipe relies on butter, cream, and Parmesan cheese for flavor and texture, so dairy-free substitutions would change the dish significantly. You could try using dairy-free cream alternatives and nutritional yeast, but the flavor and creaminess will differ.