Instructions
Step 1: Season the chicken breasts with salt, pepper, garlic powder, and paprika on both sides. /n
Step 2: Heat olive oil in a large skillet over medium-high heat and sear the chicken until golden brown and cooked through, about 5–7 minutes per side, then remove and set aside. /n
Step 3: In the same skillet, melt butter and sauté minced garlic until fragrant. /n
Step 4: Pour in chicken broth and let it simmer, scraping up any browned bits from the pan. /n
Step 5: Stir in heavy cream and Parmesan cheese, cooking until the sauce thickens slightly. /n
Step 6: Add rosemary and thyme, mixing well to infuse the sauce with flavor. /n
Step 7: Return the chicken to the skillet and spoon the sauce over the top, simmering for 3–5 minutes. /n
Step 8: Garnish with fresh parsley and serve warm.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave, adding a splash of broth or cream to maintain the sauce’s consistency.
Continue on the next page