Description
Juicy, pan-seared chicken breasts coated in a golden crust, smothered in a rich, velvety sauce made with butter, garlic, cream, and Parmesan cheese.
Ingredients
Scale
For the Crust:
- 4 boneless, skinless chicken breasts (about 6 oz each)
- 1/2 cup all-purpose flour
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
- 3 tbsp olive oil
- 4 tbsp unsalted butter, divided
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 1/4 cup chicken broth
- 1 tbsp fresh parsley, chopped
Instructions
1. Prepare the Crust:
- Pound chicken breasts to an even thickness (about 1/2 inch). In a shallow dish, mix flour, garlic powder, paprika, salt, and pepper. Dredge each chicken breast in the flour mixture, shaking off excess.
- Heat olive oil and 2 tbsp butter in a large skillet over medium-high heat. Add chicken and cook for 5-7 minutes per side until golden brown and cooked through (internal temperature 165°F). Remove chicken to a plate and cover to keep warm.
- Reduce heat to medium. Add remaining 2 tbsp butter to the skillet. Add minced garlic and sauté for 1 minute until fragrant. Pour in chicken broth to deglaze, scraping up browned bits.
- Stir in heavy cream and bring to a gentle simmer. Gradually whisk in Parmesan cheese until melted and smooth. Simmer for 3-4 minutes until sauce thickens slightly.
- Return chicken to the skillet, spooning sauce over each piece. Garnish with fresh parsley and serve immediately.
Notes
You can customize the seasonings to taste.