Ingredients

2 chicken breasts (cut in half lengthwise)

Salt & pepper (to taste)

1/2 teaspoon garlic powder

1 tablespoon olive oil

1 tablespoon butter

1 tablespoon flour

3 cloves garlic (minced)

1/2 cup chicken broth or dry white wine

1 cup heavy/whipping cream

1/2 cup freshly grated Parmesan cheese

1 tablespoon fresh parsley (chopped)

Instructions

Step 1: Cut the chicken breasts in half lengthwise to create 4 thinner pieces. Season both sides generously with salt, pepper, and garlic powder.

Step 2: Heat the olive oil and butter in a skillet over medium-high heat for a few minutes until hot.

Step 3: Cook the chicken pieces for about 5-6 minutes on each side until they are nicely seared and cooked through. Transfer the chicken to a plate and loosely tent with foil to keep warm. Turn off the heat while doing this.

Step 4: Turn the heat back on to medium-high and add the flour and minced garlic to the skillet. Stir often and cook for about a minute until fragrant and starting to thicken. If the pan has cooled, allow it to warm up before adding these ingredients.

Step 5: Pour in the chicken broth or dry white wine, whisking constantly to dissolve the flour. Let the liquid reduce by about half.

Step 6: Stir in the heavy cream and let the sauce simmer gently until it thickens to your liking. Reduce the heat if the sauce starts boiling rapidly. Remove the skillet from heat and stir in the grated Parmesan cheese until melted and smooth.

Step 7: Return the cooked chicken to the skillet along with any collected juices. Spoon sauce over the chicken, season with extra salt and pepper if needed, and sprinkle chopped parsley on top before serving.

Tips & Variations

For a lighter version, substitute half-and-half for the heavy cream, though the sauce will be less rich.

Add a pinch of red pepper flakes to the sauce for a subtle spicy kick.

Serve over mashed potatoes, pasta, or steamed vegetables to soak up the delicious sauce.

Use fresh garlic rather than garlic powder for more robust flavor in the seasoning step.

If you don’t have fresh parsley, dried parsley or fresh basil can be good alternatives.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat to prevent the cream sauce from breaking or use a microwave in short intervals, stirring in between. The sauce may thicken upon cooling; adding a splash of broth or cream can help loosen it when reheating.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes, boneless, skinless chicken thighs work well and will be juicier and more flavorful. Adjust cooking time as needed to ensure they are fully cooked.

What can I substitute for Parmesan cheese?

If you don’t have Parmesan, Pecorino Romano or Grana Padano are good substitutes that provide a similar salty, nutty flavor. For a milder taste, you can use a reduced amount of cheddar, but it will change the overall flavor profile.