Ingredients
Scale
- 1.5 lbs Boneless skinless chicken breasts (sliced into thin cutlets)
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 2 tablespoons Olive oil
- 2 tablespoons Butter
- 6 cloves Garlic, finely minced
- 1 cup Heavy cream
- 1/2 cup Low-sodium chicken broth
- 3/4 cup Grated Parmesan cheese (freshly grated is best)
- 1 teaspoon Dried oregano
- Fresh parsley, chopped (for garnish)
Instructions
- Season the Chicken: Pat the chicken breasts dry with paper towels. In a small bowl, mix the salt, pepper, garlic powder, and onion powder. Sprinkle this mixture evenly over both sides of the chicken.
- Sear the Chicken: Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Once the pan is hot, add the chicken. Cook for 5-7 minutes per side, or until golden brown and cooked through. Remove the chicken from the pan and set it aside on a plate.
- Sauté the Garlic: Lower the heat to medium. Add the remaining tablespoon of butter to the same skillet. Once melted, add the minced garlic and cook for about 1 minute until fragrant. Be careful not to burn it!
- Make the Sauce: Pour in the chicken broth and use a wooden spoon to scrape up the browned bits from the bottom of the pan. Stir in the heavy cream and dried oregano. Let the mixture simmer for 2-3 minutes.
- Add the Cheese: Reduce the heat to low and stir in the grated Parmesan cheese. Keep stirring until the cheese has melted and the sauce has thickened slightly.
- Combine and Serve: Place the chicken cutlets back into the skillet. Spoon the creamy sauce over the chicken and let it simmer for another minute to warm through. Garnish with fresh parsley and serve immediately.
- Cook Time: 30 minutes