Description
Succulent chicken breasts are seared to golden perfection and then enveloped in a rich, creamy sauce bursting with garlic and Parmesan flavors. This one-pan dish is both comforting and elegant, making it ideal for weeknight dinners or special occasions.
Ingredients
Scale
- 2 large boneless, skinless chicken breasts
- Salt and freshly ground black pepper, to taste
- 1 teaspoon garlic powder
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 tablespoon all-purpose flour
- 1/2 cup chicken broth
- 1 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Juice of half a lemon
- Chopped fresh parsley, for garnish
Instructions
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Prepare the Chicken:
- Slice each chicken breast in half lengthwise to create two thinner cutlets. Season both sides with salt, pepper, and garlic powder.
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Sear the Chicken:
- In a large skillet over medium-high heat, heat the olive oil. Add the chicken cutlets and cook for 4-5 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
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Make the Sauce:
- In the same skillet, reduce the heat to medium and add the butter. Once melted, add the minced garlic and sauté for about 30 seconds, until fragrant.
- Sprinkle in the flour and cook, stirring constantly, for another minute to eliminate the raw flour taste.
- Gradually whisk in the chicken broth, ensuring no lumps remain. Then, add the heavy cream, Parmesan cheese, and Italian seasoning. Stir continuously until the sauce thickens, about 3-5 minutes.
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Combine and Serve:
- Return the cooked chicken to the skillet, spooning the sauce over each piece. Let it simmer for an additional 2-3 minutes to meld the flavors.
- Squeeze fresh lemon juice over the dish and garnish with chopped parsley before serving.
Notes
- For a lighter version, you can substitute half-and-half for the heavy cream, though the sauce will be less rich.
- This dish pairs wonderfully with pasta, mashed potatoes, or a side of steamed vegetables.