Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup grated Parmesan cheese
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup all-purpose flour
- 1/2 teaspoon Italian seasoning
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh parsley for garnish
Instructions
- Start by pounding the chicken breasts to an even thickness, then season with salt, pepper, and Italian seasoning. Dredge the chicken in the flour until evenly coated.
- In a large skillet, heat olive oil over medium-high heat. Add the chicken and cook until golden brown on both sides, about 4-5 minutes per side. Remove from skillet and set aside.
- In the same skillet, add minced garlic and sauté until fragrant. Pour in the heavy cream, then stir in grated Parmesan cheese. Cook until the sauce thickens and becomes velvety, about 3 minutes. Season with additional salt and pepper if needed.
- Return the chicken to the skillet, spooning the sauce over the top. Simmer for another 5 minutes to allow flavors to meld and the chicken to heat through. Garnish with chopped fresh parsley.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a skillet over low heat, adding a splash of cream or broth to maintain the sauce’s creamy texture.
- Avoid microwaving for prolonged periods to prevent sauce splitting.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: High-Protein
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 530 kcal Kcal
- Sugar: 2 g
- Sodium: 520 mg
- Fat: 35 g
- Saturated Fat: 15 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 45 g
- Cholesterol: 135 mg