Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup grated fresh parmesan cheese
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup chicken broth
- 2 tablespoons fresh parsley or thyme, chopped
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 2 tablespoons butter
- Salt and pepper, to taste
- 1/2 cup all-purpose flour
Instructions
- Preheat your oven to 400°F (200°C).
- Pat the chicken breasts dry and season with salt and pepper.
- Combine grated parmesan cheese with flour in a shallow dish.
- Dip each chicken breast in the flour mixture, coating well, and set aside.
- Heat olive oil and butter in a large skillet over medium heat.
- Place the chicken breasts in the skillet and sauté for 4-5 minutes on each side until golden brown.
- Melt more butter in another saucepan and sauté minced garlic until fragrant.
- Stir in heavy cream and chicken broth, simmering gently.
- Add herbs and lemon juice, seasoning with salt and pepper to taste.
- Pour the sauce over the chicken and transfer the skillet to the oven.
- Bake for 15 minutes or until the chicken reaches an internal temperature of 165°F (74°C).
- Serve with fresh herbs and your choice of sides.
Notes
For a lighter option, use Greek yogurt instead of heavy cream. Add sautéed vegetables on the side for a balanced meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Gluten Free