Ingredients
Method
- Prepare the chicken - Pat chicken breasts dry with paper towel. If thick, lightly pound to an even thickness for even cooking. Season both sides with salt and pepper.
- Sear the chicken - Heat olive oil and butter in a large skillet over medium-high heat. Add chicken and cook for 4–5 minutes per side, or until golden brown and cooked through. Remove from pan and set aside.
- Sauté the garlic - In the same pan, reduce heat to medium. Add a little more butter if needed, then add minced garlic. Cook for 30–60 seconds until fragrant (do not brown).
- Build the sauce - Pour in chicken stock and stir, scraping up any browned bits from the pan. Add cream and bring to a gentle simmer.
- Add cheese and seasoning - Stir in parmesan cheese and Italian herbs. Simmer gently for 2–3 minutes until the sauce starts to thicken. Season with salt and pepper to taste.
- Return chicken to pan - Add the chicken back into the sauce and spoon sauce over the top. Simmer for another 2–3 minutes to allow flavours to combine.
- Finish and serve - Once sauce is silky and chicken is heated through, remove from heat. Garnish with fresh parsley if using and serve immediately with pasta, rice, mashed potatoes, or steamed vegetables.
Notes
For best results, use freshly grated parmesan as it melts more smoothly into the sauce and helps create a silky texture. Pre-shredded cheese can sometimes make the sauce grainy.
Make sure not to overcook the chicken during the initial sear, as it will continue to cook slightly when added back into the sauce. Removing it once just cooked keeps it tender and juicy.
If you prefer a thicker sauce, let it simmer a little longer before returning the chicken to the pan, or add a little extra parmesan. For a thinner sauce, simply loosen with a splash of chicken stock or cream.
This recipe is very flexible, so feel free to add vegetables like mushrooms or spinach to make it a complete one-pan meal.