Ingredients:

  • 1.5 lbs boneless skinless chicken breast, pounded to 1/2 inch thickness
  • 0.5 cup all-purpose flour
  • 1 tsp kosher salt
  • 0.5 tsp cracked black pepper
  • 2 tbsp extra virgin olive oil
  • 2 tbsp unsalted butter
  • 4 cloves garlic, minced
  • 1 cup low sodium chicken bone broth
  • 1 cup heavy cream
  • 1 large lemon, zested and juiced
  • 0.5 cup freshly grated Parmesan cheese
  • 1 tbsp fresh parsley, chopped
  • 1 tsp dried oregano

Instructions:

  1. Prep the chicken. Season 1.5 lbs of chicken breasts with 1 tsp salt and 0.5 tsp pepper, then dredge in 0.5 cup flour. Note: Shaking off excess flour prevents the sauce from becoming gummy.
  2. Heat the pan. Add 2 tbsp olive oil and 2 tbsp butter to the skillet over medium high heat. Wait until the butter foam subsides before adding the chicken.
  3. Sear the meat. Cook the chicken for 4–5 minutes per side. Wait for a deep mahogany crust to form before flipping. Remove chicken to a clean plate.
  4. Scent the oil. Lower heat to medium. Add 4 cloves minced garlic and 1 tsp dried oregano. Sauté for 30–60 seconds until you smell a warm, toasted aroma.
  5. Deglaze the skillet. Pour in 1 cup chicken bone broth. Scrape the bottom with a wooden spoon to release all the brown bits (fond). Let it reduce by half.
  6. Build the cream. Whisk in 1 cup heavy cream and the zest of 1 lemon. Simmer gently until small bubbles appear around the edges.
  7. Incorporate the cheese. Stir in 0.5 cup freshly grated Parmesan. Whisk constantly until the cheese disappears into a glossy, smooth liquid.
  8. Brighten with citrus. Stir in the juice of the lemon. Note: Adding juice now prevents the cream from curdling under high heat.
  9. Finish the dish. Return the chicken and juices to the pan. Simmer for 2-3 minutes until the sauce is thick and coats the back of a spoon.
  10. Garnish and serve. Sprinkle with 1 tbsp fresh parsley and serve immediately while the sauce is at its peak. For those busy nights when you can't stand over a stove or if you're worried about the searing process, you can find a different approach with this [Greek Sheet Pan Chicken](https://gistrecipe.com/recipes/greek-sheet-pan-chicken/). It offers a similar bright flavor profile but allows the oven to do most of the heavy lifting. Easy Chicken Stir Fry Recipe for 4 Servings — Master this easy Chicken Stir Fry recipe featuring velvety chicken and snappy...Chicken Broccoli Casserole: Creamy Cashew Sauce — Master this creamy Chicken Broccoli Casserole using a dairy-free cashew sauce...Filipino Pancit Recipe for 8 Servings with Savory Chicken — Master this authentic Filipino pancit recipe with our step-by-step timing gui... $img_2$