Method
- Step 1: Pat chicken breasts completely dry with paper towels, removing all surface moisture. If breasts are very thick, pound them to even ¾-inch thickness. Season both sides generously with salt, black pepper, paprika, and Italian seasoning, pressing spices into meat so they adhere well.Step 2: Heat olive oil in a large skillet over medium-high heat until shimmering and almost smoking. Add chicken breasts in a single layer without crowding and cook undisturbed for 5-6 minutes until deep golden-brown crust forms on bottom. Flip chicken and cook another 5-6 minutes until second side is golden and internal temperature reaches 165°F on instant-read thermometer. Remove chicken to a plate and tent loosely with foil to keep warm.Step 3: Reduce heat to medium and add butter to the same skillet without wiping it clean. Once butter melts, add minced garlic and sauté for 30-60 seconds until fragrant but not browned, stirring constantly to prevent burning. If using white wine, pour it in now and scrape up all browned bits stuck to pan bottom with wooden spoon, letting wine reduce by half (about 1 minute).Step 4: Pour in heavy cream and chicken broth, stirring to combine. Bring mixture to gentle simmer, then reduce heat to medium-low and cook for 3-4 minutes, stirring occasionally, until sauce thickens slightly and reduces by about one-third. The sauce should coat the back of a spoon but still flow freely.Step 5: Remove skillet from heat and stir in freshly grated parmesan cheese, whisking constantly until cheese melts completely and sauce becomes smooth and glossy. Taste and adjust seasoning with additional salt and pepper if needed. Return chicken breasts to skillet along with any accumulated juices from the plate, spooning sauce over top to coat. Let chicken rest in warm sauce for 2-3 minutes to reheat gently. Garnish with fresh chopped parsley and red pepper flakes if desired. Serve immediately with sauce spooned generously over each piece.
Notes
Nutrition Facts (per serving): Carbs: 6g | Protein: 38g | Fat: 27g