Ingredients:

  • 1.5 lbs boneless skinless chicken breasts or thighs
  • 1 tsp salt
  • ½ tsp black pepper
  • 2 tbsp olive oil
  • 3 tbsp unsalted butter
  • 5 cloves minced garlic
  • 1 cup heavy cream
  • ½ cup freshly grated Parmesan cheese
  • 1 tsp lemon juice
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Pat the chicken dry with paper towels and season generously with salt and pepper.
  2. Heat olive oil over medium-high heat until shimmering. Add chicken and sear for 5–7 minutes per side until a deep golden-brown crust forms. Remove chicken to a plate and set aside.
  3. Lower the heat to medium and melt the butter in the same skillet. Once foaming, add the minced garlic and sauté for 1 minute until fragrant and translucent.
  4. Pour in the heavy cream and bring to a gentle simmer, scraping the bottom of the pan to release the fond.
  5. Stir in the Parmesan cheese and lemon juice, whisking until the sauce is smooth and thick enough to coat the back of a spoon.
  6. Return the chicken and any resting juices to the pan, simmering for 2–3 minutes until the chicken is cooked through and glazed.
  7. Garnish with chopped fresh parsley before serving.