Ingredients:

  • 1.5 lbs boneless skinless chicken breasts, pounded to 1/2 inch thickness
  • 1/2 cup all-purpose flour
  • 1 tsp garlic powder
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 2 tbsp extra virgin olive oil
  • 1 tbsp unsalted butter
  • 3 cloves garlic, minced
  • 1 cup low-sodium chicken broth
  • 1 cup heavy cream
  • 1/2 cup freshly grated Parmesan cheese
  • 1 large lemon, zested and juiced
  • 1 tsp fresh thyme or oregano
  • Fresh parsley for garnish

Instructions:

  1. Pat the chicken completely dry with paper towels. In a shallow bowl, combine flour, garlic powder, salt, and pepper. Dredge each chicken piece in the mixture, shaking off any excess.
  2. Heat olive oil and butter in a large 12-inch skillet over medium-high heat. Once foaming, add chicken and sear for 4 to 5 minutes per side until a deep golden crust forms. Remove chicken to a plate.
  3. Reduce heat to medium. Add minced garlic to the same pan and sauté for 1 minute until fragrant. Pour in chicken broth and use a wooden spoon to scrape up the browned bits (fond) from the bottom.
  4. Stir in the heavy cream, 1 tsp thyme, and half of the lemon juice. Simmer for 3 to 5 minutes until the liquid reduces by about a third and thickens slightly. Lower the heat and whisk in the 1/2 cup Parmesan cheese and lemon zest until the sauce is silky and the cheese is fully melted.
  5. Return the chicken to the pan, spooning the sauce over the top, and garnish with fresh parsley.