Ingredients
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- Juice of 2 lemons
- Zest of 1 lemon
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme
- Fresh parsley for garnish
For those who prefer a lighter option, you can substitute half-and-half for the heavy cream. If you’re out of fresh lemons, bottled lemon juice can be a handy alternative.
Instructions
- Start by seasoning the chicken breasts with salt and pepper. This simple step is key to building a flavorful foundation.
- Heat olive oil in a large skillet over medium-high heat. Once hot, add the chicken breasts and cook for about 5-6 minutes on each side, until golden brown and cooked through. Remove from the skillet and set aside.
- In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant. This reminds me of helping my abuela in the kitchen, stirring and tasting as we went along.
- Pour in the chicken broth, scraping up any brown bits from the bottom of the skillet. Let it simmer for a couple of minutes to deepen the flavor.
- Reduce the heat to low and stir in the heavy cream, followed by the Parmesan cheese. Stir continuously until the cheese is fully melted and the sauce is smooth.
- Add the lemon juice, zest, and thyme to the sauce. Allow it to simmer gently until it thickens slightly.
- Return the chicken breasts to the skillet, spooning the sauce over them. Let them simmer in the sauce for another 5 minutes so they soak up all the goodness.
- Garnish with fresh parsley before serving. This step always reminds me of the finishing touches my grandmother would add to her dishes, making them both beautiful and delicious.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International