Ingredients
- 4 boneless, skinless chicken breasts
- 1/2 cup all-purpose flour, for dredging
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 tablespoons unsalted butter, divided
- 5 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley, for garnish
Feel free to substitute the heavy cream with coconut milk for a lighter version or if you’re dairy-free. You can also swap fresh herbs for dried ones if you prefer, just remember to adjust the quantity accordingly.
Instructions
- Begin by seasoning the chicken breasts with salt and pepper. Dredge them lightly in flour, shaking off any excess.
- In a large skillet over medium heat, melt 2 tablespoons of butter. Add the chicken and cook until golden brown on both sides, about 4-5 minutes per side. Remove the chicken from the skillet and set aside.
- In the same skillet, melt the remaining butter. Add the minced garlic and sauté until fragrant, about 1 minute.
- Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Stir in the heavy cream, thyme, and oregano, bringing the mixture to a gentle simmer.
- Add the Parmesan cheese, stirring until the sauce is smooth and creamy. Return the chicken to the skillet, spooning the sauce over the top.
- Reduce the heat to low and let the chicken simmer in the sauce for about 10 minutes, or until cooked through.
- Garnish with fresh parsley before serving.
As you cook, let the aromas transport you to a place of warmth and contentment. This dish is a beautiful reminder of the joy found in preparing a meal for those you love.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International