Description
A comforting dish with rich garlic and Parmesan sauce paired with tender chicken, perfect for autumn evenings.
Ingredients
- 4 boneless, skinless chicken breasts (about 6–8 oz each)
- Salt and freshly ground black pepper
- 1 tsp smoked paprika
- 2 tbsp olive oil
- 3 tbsp butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 3/4 cup grated Parmesan cheese
- 1 tsp Dijon mustard
- 1/2 tsp dried thyme or 1 tsp fresh thyme leaves
- 2 tbsp chopped fresh parsley, for garnish
- Optional: lemon wedges for serving
Instructions
- Prep the chicken: Pat the chicken breasts dry and season both sides with salt, pepper, and smoked paprika. Let rest 10 minutes at room temperature so they cook evenly.
- Sear: In a large skillet over medium-high heat, warm the olive oil. Add chicken and sear 4–5 minutes per side until golden and just cooked through (internal temperature 165°F / 74°C). Remove to a plate and tent with foil.
- Make the garlic base: Reduce heat to medium, add butter to the same pan, then sauté minced garlic 30–45 seconds until fragrant but not brown.
- Build the sauce: Pour in chicken broth to deglaze the pan, scraping up browned bits. Add heavy cream, Dijon mustard, and thyme; simmer 2–3 minutes until the sauce begins to thicken.
- Add Parmesan: Stir in grated Parmesan cheese a little at a time until smooth and creamy. Taste and adjust seasoning.
- Finish: Return the chicken to the skillet, spoon sauce over the breasts, and let everything meld for 2–3 minutes so the chicken finishes cooking and absorbs flavor. Garnish with chopped parsley and serve with lemon wedges.
Notes
Pound thicker chicken breasts to an even thickness for better cooking. Freshly grated Parmesan melts better than pre-grated. Store leftovers in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian