Ingredients
Method
- Slice each chicken breast in half horizontally to create 4 thinner cutlets. Season both sides generously with salt, pepper, and garlic powder.
- Heat olive oil and butter in a large skillet over medium-high heat until shimmering, about 2 minutes.
- Cook the chicken cutlets for 5–6 minutes per side, until golden brown and cooked through (internal temperature reaches 165°F). Transfer to a plate and tent loosely with foil; turn off the heat.
- Return the skillet to medium-high heat. Add the flour and minced garlic, stirring constantly for about 1 minute until fragrant.
- Pour in the chicken broth and whisk until the flour dissolves and the liquid reduces by half, about 2 minutes.
- Stir in the heavy cream and let it bubble gently for 3–4 minutes until thickened to your liking (reduce heat if boiling rapidly). Remove from heat and stir in the Parmesan until melted and smooth.
- Return the chicken to the skillet, along with any accumulated juices. Spoon sauce over the chicken, adjust seasoning with salt and pepper, and garnish with fresh parsley.
Nutrition
Notes
For extra flavor, use dry white wine like Sauvignon Blanc instead of chicken broth.
If the sauce seems too thin, let it simmer a minute longer; if too thick, thin with a splash of broth.
Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently on the stovetop.
To make ahead, prepare the sauce and cook the chicken separately, then combine and reheat just before serving.
Avoid using pre-shredded Parmesan—freshly grated melts much smoother.
Serve over pasta, rice, or with crusty bread to soak up the sauce.
A digital instant-read thermometer ensures perfectly cooked chicken without drying it out.
