Description
Tender chicken in a silky garlic-parmesan sauce, perfect for a quick weeknight dinner.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (600–720 g / 1.3–1.6 lb total)
- 1 tsp (6 g) kosher salt
- ½ tsp (1.25 g) black pepper
- 30 ml (2 Tbsp) olive oil
- 30 g (2 Tbsp) unsalted butter
- 4 cloves garlic, minced (about 12 g)
- 60 ml (1/4 cup) white wine or low-sodium chicken stock
- 240 ml (1 cup) heavy cream
- 60 g (3/4 cup, finely grated) Parmigiano-Reggiano
- 15 ml (1 Tbsp) fresh lemon juice
- 15 g (1/4 cup) fresh parsley, chopped
Instructions
- Prep the chicken by placing it between plastic wrap and gently pounding it to an even 1.5 cm (½ inch) thickness. Pat dry and season with salt and pepper. Rest for 5 minutes.
- Sear the chicken in a heated skillet with olive oil for 3–4 minutes on one side, then flip and cook for 2–3 minutes until golden.
- Build the sauce base by adding butter and garlic to the pan, sautéing briefly before adding wine or stock to deglaze.
- Finish the sauce by pouring in heavy cream, stirring gently over low heat, and whisking in Parmigiano-Reggiano and lemon juice.
- Return the chicken to the sauce, cooking until the internal temperature reaches 74°C (165°F), then garnish with parsley before serving.
Notes
Use a thermometer for perfect doneness. Sear the chicken properly to build flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Searing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 590
- Sugar: 2g
- Sodium: 520mg
- Fat: 38g
- Saturated Fat: 19g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0.5g
- Protein: 56g
- Cholesterol: 195mg