Ingredients:

  • 1.5 lbs boneless skinless chicken breasts, butterflied
  • 0.5 cup all-purpose flour
  • 1 tsp smoked paprika
  • 1 tsp kosher salt
  • 0.5 tsp cracked black pepper
  • 4 tbsp unsalted butter
  • 1 tbsp extra virgin olive oil
  • 6 cloves fresh garlic, microplaned
  • 1 cup heavy cream
  • 0.75 cup freshly grated Parmigiano-Reggiano cheese
  • 0.5 cup dry white wine
  • 1 tsp fresh thyme leaves
  • 1 tbsp fresh Italian parsley, chopped

Instructions:

  1. Butterfly the chicken breasts to ensure even thickness. In a shallow bowl, combine flour, smoked paprika, salt, and pepper. Dredge chicken pieces until lightly coated.
  2. Heat olive oil and 2 tablespoons of butter in a 12-inch cast-iron skillet over medium-high heat. Sear chicken for 5–6 minutes per side until a deep golden-brown crust forms and internal temperature reaches 165°F. Remove chicken and tent with foil.
  3. Reduce heat to medium-low. Add the remaining 2 tablespoons of butter and the microplaned garlic. Sauté for 1 minute until fragrant but not browned.
  4. Pour in the white wine to deglaze the pan, scraping up the browned bits (fond) from the bottom. Simmer for 2 minutes until liquid is reduced by half.
  5. Stir in the heavy cream and fresh thyme. Bring to a gentle simmer, then whisk in the Parmigiano-Reggiano until the sauce is smooth and thickened.
  6. Return the chicken to the pan, spooning the sauce over the top. Garnish with fresh parsley and optional red pepper flakes before serving.