Ingredients
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Feel free to substitute chicken thighs for a juicier option, or use half-and-half instead of heavy cream for a lighter version. My abuela always said, “Cocina con el corazón”—cook with your heart—so adjust the ingredients to suit your tastes.
Instructions
- Start by seasoning the chicken breasts with salt and pepper on both sides.
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and sear for 4-5 minutes on each side, until golden brown. Remove the chicken and set aside.
- In the same skillet, reduce the heat to medium and add the butter. Once melted, add the minced garlic and sauté for about 1 minute, until fragrant.
- Pour in the heavy cream, stirring to combine with the garlic. Bring the mixture to a gentle simmer, then stir in the grated Parmesan cheese and Italian seasoning.
- Return the chicken breasts to the skillet, spooning the sauce over the top. Cover and simmer on low heat for 8-10 minutes, or until the chicken is cooked through and the sauce has thickened.
- Garnish with chopped fresh parsley before serving. Enjoy your creamy creation!
One tip from my kitchen to yours: allow the chicken to rest for a few minutes after cooking. This helps the juices redistribute, making each bite as flavorful as possible.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International