Ingredients
Scale
- 2 boneless, skinless chicken breasts (about 1 lb), sliced into thin cutlets
- 1 tbsp olive oil
- 1 tbsp butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- ¼ cup chicken broth
- ½ tsp dried thyme
- ½ tsp dried oregano
- ½ tsp salt
- ¼ tsp black pepper
- ⅓ cup grated Parmesan cheese
- 2 tbsp fresh parsley, chopped
Instructions
- Pound chicken cutlets to ¼-inch thickness; season with salt and pepper.
- Heat olive oil and 1 tbsp butter in a large skillet over medium-high heat. Cook chicken 2–3 minutes per side until golden and cooked through. Remove and set aside.
- Reducer heat to medium. Add remaining butter and garlic; sauté 30 seconds until fragrant.
- Pour in chicken broth and heavy cream; stir in thyme, oregano, salt, and pepper. Simmer 3–4 minutes until slightly thickened.
- Stir in Parmesan until melted. Return chicken to skillet; simmer 1 minute to coat.
- Garnish with parsley and serve immediately over rice or pasta.
Notes
- For a lighter version, substitute half-and-half for heavy cream.
- Add a pinch of red pepper flakes for heat.
- Use chicken thighs for more robust flavor and juiciness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Pan-sear and simmer
- Cuisine: American
- Diet: High-Protein
Nutrition
- Serving Size: 1 recipe serving
- Calories: 420 Kcal
- Sugar: 2g
- Sodium: 620mg
- Fat: 31g
- Saturated Fat: 17g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 115mg
