Instructions
Step 1: Season the chicken chunks with salt, pepper, and garlic powder.
Step 2: In a large skillet over medium-high heat, melt 2 tablespoons of butter. Add the chicken and cook until golden brown and fully cooked, about 6–8 minutes. Remove chicken and set aside.
Step 3: In the same skillet, melt the remaining 2 tablespoons of butter. Add the minced garlic and sauté for 1 minute until fragrant.
Step 4: Stir in chicken broth and bring to a simmer. Let it reduce slightly, about 2–3 minutes.
Step 5: Add heavy cream and Parmesan cheese, stirring until the sauce is smooth and slightly thickened.
Step 6: Return the cooked chicken to the skillet and coat it in the buttery garlic sauce. Simmer for another 2–3 minutes.
Step 7: Garnish with chopped parsley and serve hot.
Storage Information
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave. Not recommended for freezing as the cream sauce may separate.
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