📋 Instructions

1. 1Prep and Season the Chicken — Pat the chicken dry, pound to an even 3/4 inch, and season both sides with 1 tsp of the salt and all the pepper. Let it sit at room temperature for 10 minutes while you mince the garlic.
2. 2Sear Until Golden — Heat 2 tbsp olive oil in a large skillet over medium-high heat, about 375 F (190 C), until it shimmers. Add the chicken and cook 5 to 6 minutes per side until deeply golden brown and the internal temperature reads 165 F (74 C). Transfer to a plate.
3. 3Soften the Garlic — Lower the heat to medium-low, about 300 F (150 C). Add the butter and remaining 1 tbsp oil, then the garlic, and stir constantly for 30 seconds until fragrant and pale gold, not brown.
4. 4Build the Sauce — Pour in the chicken broth and scrape up the browned bits with a wooden spoon. Simmer 3 to 4 minutes at a gentle bubble until reduced by about a third.
5. 5Add Cream Off the Heat — Slide the pan off the burner and stir in the heavy cream, then return it to low heat. Simmer 4 to 5 minutes until the sauce coats the back of a spoon, with small bubbles at the edges.
6. 6Melt in the Parmesan — Turn off the heat and whisk in the parmesan and remaining 1/2 tsp salt until the sauce is smooth and glossy. Taste and adjust seasoning.
7. 7Return and Simmer — Nestle the chicken back into the sauce with any juices from the plate. Simmer gently 3 minutes at about 200 F (95 C) just to warm through, spooning sauce over the tops.
8. 8Finish and Serve — Scatter parsley over the top and serve right away with rice, potatoes, or bread for the sauce.