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Season and Sear: Season chicken with salt and pepper. Heat olive oil in a pan over medium-high heat. Add chicken and cook until golden and fully cooked. Remove and set aside.
Make the Sauce: In the same pan, add garlic and sauté for 30 seconds. Add cream, Parmesan, and herbs. Stir until smooth and slightly thickened.
Combine: Return chicken to the pan and coat with the sauce. Simmer for 2–3 minutes.
Garnish & Serve: Sprinkle with chopped parsley and serve warm.
Serving and Storage Tips
Serve with pasta, mashed potatoes, rice, or steamed veggies.
Refrigerate leftovers in an airtight container for up to 3 days.
Reheat gently over low heat with a splash of milk or cream.
Variations
Add mushrooms or spinach for extra texture and nutrition.
Use cooked shrimp instead of chicken for a seafood twist.
Add chili flakes for a spicy version.
FAQ
Can I use milk instead of cream?
You can, but the sauce will be thinner. Add a bit of cornstarch for thickness.
Is Parmesan necessary?
Yes, it gives the signature flavor—but you can try pecorino or Grana Padano as alternatives.
Can I freeze this dish?
It’s best eaten fresh, but you can freeze it without the cream and add fresh cream when reheating.
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