Ingredients
Equipment
Method
Main Instructions
- Begin by slicing the chicken breasts in half horizontally to create four thin cutlets, or pound them to an even thickness for uniform cooking.
- Season both sides of the chicken generously with salt, black pepper, and the dried Italian seasoning.
- Heat the olive oil in a large skillet over medium heat until shimmering.
- Sear the chicken cutlets for 4 to 5 minutes per side until they are beautifully golden brown and fully cooked through.
- Remove the chicken from the pan and set aside; lower the heat to medium-low and melt the butter.
- Add the minced garlic to the melted butter and sauté for about 1 minute until it becomes fragrant but not browned.
- Pour in the heavy cream and stir gently to deglaze the pan, scraping up any flavorful browned bits.
- Stir in the grated Parmesan cheese and let the sauce simmer for 3 to 5 minutes until it thickens slightly.
- Return the chicken to the skillet, spooning the sauce over the meat, and simmer for 2 more minutes to heat everything through.
- Garnish with fresh chopped parsley if desired and serve immediately while the sauce is silky.
Notes
For the smoothest sauce texture, use freshly grated Parmesan cheese rather than the bottled variety, as pre-shredded cheeses often contain anti-caking agents that prevent seamless melting. If the sauce becomes too thick while simmering, simply whisk in a splash of chicken broth or water to reach your desired consistency. This dish stores well in an airtight container for up to three days, though the sauce may thicken further upon cooling.