Ingredients:

  • 4 boneless, skinless chicken breasts (about 6 oz/170g each)
  • 1 tbsp olive oil (15ml)
  • 1/2 tsp salt (2.5ml)
  • 1/4 tsp black pepper (1.25ml)
  • 2 tbsp butter (28g)
  • 2 cloves garlic, minced
  • 1 cup heavy cream (240ml)
  • 1/2 cup grated Parmesan cheese (60g)
  • 1/4 cup chicken broth (60ml)
  • 1 tbsp fresh parsley, chopped (or 1 tsp dried) (15ml fresh, 5ml dried)
  • 1/2 tsp dried thyme (2.5ml)
  • Pinch of red pepper flakes (optional)

Instructions:

  1. Pound chicken breasts to an even thickness (about 1/2 inch). Season with salt and pepper.
  2. Heat olive oil in a large skillet over medium-high heat. Sear chicken breasts for 3-4 minutes per side, until golden brown. Remove chicken from skillet and set aside.
  3. Melt butter in the same skillet. Add garlic and cook until fragrant (about 30 seconds).
  4. Pour in heavy cream, Parmesan cheese, and chicken broth. Stir until cheese is melted and sauce is smooth.
  5. Stir in parsley, thyme, and red pepper flakes (if using). Season to taste with salt and pepper.
  6. Return chicken breasts to the skillet, nestling them in the sauce. Reduce heat to low, cover, and simmer for 10-15 minutes, or until chicken is cooked through and the internal temperature reaches 165°F (74°C).
  7. Spoon sauce over chicken and serve immediately.