Ingredients:

  • 4 boneless, skinless chicken breasts (about 6 oz / 170g each)
  • 1 tablespoon olive oil (15ml)
  • 1/2 teaspoon salt (3g)
  • 1/4 teaspoon black pepper (1g)
  • 1/2 teaspoon paprika (2g)
  • 2 tablespoons unsalted butter (30g)
  • 4 cloves garlic, minced (approx. 1 tablespoon)
  • 1/2 cup chicken broth (120ml)
  • 1 cup heavy cream (240ml)
  • 1/4 cup grated Parmesan cheese (30g)
  • 1 tablespoon chopped fresh parsley, for garnish (5g)
  • Pinch of red pepper flakes (optional)

Instructions:

  1. Pound chicken breasts to an even thickness (about 1/2 inch). Season with salt, pepper, and paprika.
  2. Heat olive oil in a large skillet over medium-high heat. Sear chicken breasts until golden brown and cooked through (internal temperature reaches 165°F / 74°C). Remove from skillet and set aside.
  3. Melt butter in the same skillet over medium heat. Add minced garlic and sauté until fragrant (about 1 minute, do not burn).
  4. Pour in chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the pan.
  5. Stir in heavy cream and Parmesan cheese. Simmer until the sauce thickens slightly (about 5 minutes), stirring occasionally. Add red pepper flakes, if using.
  6. Return chicken breasts to the skillet and coat with the creamy garlic sauce. Simmer for a minute or two to warm the chicken through.
  7. Garnish with fresh parsley and serve immediately.