Step by step

Method

4 steps

1. 1

   Pat 1½ lb chicken breasts or thighs dry and season with kosher salt and black pepper. Heat 2 tablespoons oil in a large skillet over medium-high until it shimmers. Sear the chicken 5–7 minutes per side until deeply golden and cooked through (165°F). Transfer to a plate.

2. 2

   Drop heat to medium. Melt 4 tablespoons butter in the same pan. Cook 6 minced garlic cloves 1 minute until fragrant — don't let them brown or they turn bitter. Pour in 1 cup chicken broth and scrape up the browned bits; simmer 2 minutes.

3. 3

   Stir in 1 cup heavy cream, ½ cup grated Parmesan, and 1 teaspoon Italian seasoning. Simmer 3–4 minutes until the sauce slightly thickens and coats a spoon.

4. 4

   Return the chicken and turn to coat. Garnish with parsley and serve over rice or pasta. You want juicy golden chicken under a glossy garlic-Parmesan cream — not a thin watery sauce or dry overcooked breast.