Ingredients:

  • 4 (approx. 6 oz each) Boneless, skinless Chicken Breasts, butterflied thin
  • 1 Tbsp Olive Oil
  • 1 tsp Kosher Salt
  • 1/2 tsp Freshly ground Black Pepper
  • 4 Tbsp Unsalted Butter, divided
  • 4 cloves Fresh Garlic, minced
  • 1/2 cup Heavy Cream
  • 1/4 cup Low sodium Chicken Stock
  • 3/4 cup Freshly grated Parmesan Cheese (divided: 1/2 cup for sauce, 1/4 cup for topping)
  • 1/2 tsp Dried Italian Seasoning
  • Pinch Red Pepper Flakes (Optional)
  • 2 Tbsp Fresh Parsley, chopped, for garnish

Instructions:

  1. Prepare Chicken: Butterfly or pound the chicken breasts to a uniform 1/2-inch (1.2 cm) thickness. Pat them completely dry using paper towels. Season generously with salt and pepper.
  2. Heat the Skillet: Place the oven rack in the middle position and preheat the oven to 400°F (200°C). Heat the oven-safe skillet over medium-high heat. Add 1 Tbsp of olive oil and 2 Tbsp of unsalted butter.
  3. Sear the Chicken: Once the butter foams, add the chicken breasts. Sear for 3–4 minutes per side until deeply golden brown. The chicken will not be fully cooked at this stage. Transfer the seared chicken to a clean plate and set aside.
  4. Sauté Garlic: Reduce the heat to medium-low. Add the remaining 2 Tbsp of butter to the skillet. Once melted, add the minced garlic and red pepper flakes (if using). Sauté for 30–60 seconds, stirring constantly, until fragrant. Do not let the garlic brown or burn.
  5. Deglaze and Simmer: Pour in the chicken stock and scrape up any brown bits (fond) from the bottom of the pan. Stir in the heavy cream and Italian seasoning. Bring the sauce to a gentle simmer.
  6. Add Parmesan: Reduce the heat to low. Stir in the 1/2 cup of freshly grated Parmesan until fully melted and the sauce has thickened slightly (1–2 minutes). Taste and adjust seasoning (salt and pepper).
  7. Return Chicken: Nestle the partially cooked chicken back into the sauce in a single layer. Spoon the sauce over the tops of the fillets.
  8. Top and Finish: Sprinkle the reserved 1/4 cup of Parmesan over the chicken and sauce.
  9. Bake/Broil: Place the skillet in the preheated oven for 5–8 minutes, or until the cheese is bubbly and golden, and the internal temperature of the chicken reaches 165°F (74°C).
  10. Rest and Garnish: Let the chicken rest in the sauce for 5 minutes before serving. Garnish generously with fresh chopped parsley.