Directions
- 1Pound the chicken breasts to an even thickness of 1-inch.
- 2Generously spray each chicken breast with cooking spray and set aside.
- 3In a mixing bowl, combine cheese, salt, pepper, Italian Seasoning, basil, parsley, and sweet paprika.
- 4Take the seasoning mixture and rub it all over the chicken breasts.
- 5Heat olive oil with 1 tablespoon butter in a large skillet over medium-high heat.
- 6Add chicken to the hot oil and cook for 5 minutes; flip and continue to cook for 5 more minutes, or until golden brown.
- 7Remove chicken from pan; set aside and keep covered.
- 8Reduce heat to medium and add the remaining butter; let it melt.
- 9Stir in the garlic cloves and cook for 3 to 4 minutes, or until they are lightly browned on the outside. Stir often so you do not burn the garlic.
- 10Add chicken broth or wine to the skillet and let cook for 3 minutes, or until the liquid has reduced.
- 11Stir in the heavy cream and add chicken back into the skillet.
- 12Cook for an additional 5 minutes, or until the sauce is reduced and chicken is cooked through.
- 13Remove from heat.
- 14Garnish with fresh parsley, and serve.
Ingredients
- pound boneless, skinless chicken breasts
- cooking spray
- cup grated parmesan cheese
- to taste salt and fresh ground pepper
- teaspoon Italian Seasoning
- teaspoon dried basil
- teaspoon dried parsley
- teaspoon sweet paprika
- tablespoon olive oil
- tablespoons butter, divided
- cloves garlic
- cup low sodium chicken broth (or, you can also use white wine)
- cup heavy cream
- fresh chopped parsley, for garnish
Equipment
mixing bowllarge skillet
Tips
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- The texture of the creamy sauce will change once defrosted. To help, stir in more cream while heating up the defrosted chicken.
- If using boneless, skinless chicken thighs, cook the thighs for a bit longer; about 7 minutes per side.
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