Ingredients:

  • 4 boneless, skinless chicken breasts (about 170g each)
  • 1/4 cup all-purpose flour
  • Salt and freshly ground black pepper to taste
  • 2 Tbsp olive oil
  • 1 Tbsp unsalted butter (for searing)
  • 2 Tbsp unsalted butter (for sauce)
  • 4 large cloves fresh garlic, minced
  • 1/2 cup dry white wine (or chicken broth)
  • 1 cup heavy cream
  • 1/2 cup low-sodium chicken broth
  • 1/2 cup freshly grated Parmesan cheese (plus more for garnish)
  • 1 tsp fresh lemon juice
  • 2 Tbsp fresh parsley, chopped

Instructions:

  1. Pound chicken breasts to an even 1/2-inch thickness. Mix flour, salt, and pepper in a shallow dish. Dredge chicken lightly in the mixture, shaking off excess.
  2. Heat 2 Tbsp oil and 1 Tbsp butter in a large, heavy-bottomed skillet over medium-high heat. Sear chicken for 4–5 minutes per side until golden brown and cooked through (165°F/74°C). Remove chicken and set aside, keeping warm.
  3. Reduce heat to medium. Add the remaining 2 Tbsp butter to the skillet. Sauté minced garlic for about 1 minute until fragrant—do not let it burn.
  4. Pour in the white wine (or broth), scraping up any browned bits (fond) from the bottom of the pan. Let this reduce slightly for 2 minutes.
  5. Whisk in the heavy cream and chicken broth. Bring the mixture to a gentle simmer and cook for 3–4 minutes, allowing it to thicken slightly.
  6. Remove the pan from the heat. Slowly whisk in the grated Parmesan cheese until the sauce is smooth. Stir in the lemon juice and half of the fresh parsley. Taste and adjust seasoning.
  7. Return the chicken breasts to the pan, spooning the Creamy Garlic Parmesan Chicken sauce generously over them. Garnish with the remaining parsley and extra Parmesan. Serve immediately.