Description
A buttery, garlicky, and cheesy chicken dish with a silky sauce, perfect for quick weeknight meals.
Ingredients
Scale
- 4 boneless skinless chicken breasts (170–200 g / 6–7 oz each)
- 1.5 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 30 g (1/4 cup) all-purpose flour (optional)
- 15 ml (1 tbsp) olive oil
- 30 g (2 tbsp) unsalted butter
- 4 cloves garlic, minced (about 16 g)
- 120 ml (1/2 cup) chicken stock
- 240 ml (1 cup) heavy cream
- 75 g (3/4 cup) freshly grated Parmesan
- 15 ml (1 tbsp) lemon juice
- Fresh parsley, chopped, for garnish
Instructions
- Pat the chicken breasts dry with paper towels and season both sides with salt and pepper. Rest for 5 minutes.
- Heat olive oil in a skillet over medium-high heat until shimmering, then add chicken and sear for 4–5 minutes on one side until golden. Flip and sear the other side for 3–4 minutes.
- Reduce heat to medium, add butter, and sauté garlic until fragrant. Deglaze with chicken stock and scrape up browned bits.
- Stir in heavy cream, simmer until slightly thickened, then whisk in Parmesan and lemon juice until smooth.
- Return chicken to the pan and spoon sauce over. Simmer briefly to meld flavors and adjust seasoning as needed.
- Serve with chopped parsley on top immediately.
Notes
For a lighter sauce, consider using half-and-half instead of heavy cream.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-searing and simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 560
- Sugar: 2g
- Sodium: 680mg
- Fat: 36g
- Saturated Fat: 17g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0.5g
- Protein: 48g
- Cholesterol: 190mg