Ingredients:

  • 4 (6 oz / 170g) boneless skinless chicken breasts
  • 1 tsp (5g) salt
  • ½ tsp (2g) black pepper
  • 1 tsp (2g) garlic powder
  • 1 tsp (2g) paprika
  • 2 tbsp (30ml) olive oil
  • 3 tbsp (42g) unsalted butter
  • 4 cloves (20g) garlic, minced
  • 1 cup (240ml) heavy cream
  • ½ cup (50g) grated Parmesan cheese
  • 1 tbsp (15ml) fresh lemon juice
  • 1 tsp (1g) dried oregano
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. Pat the chicken breasts dry with paper towels. In a small bowl, mix the salt, pepper, garlic powder, and paprika, then rub the seasoning evenly over both sides of each breast.
  2. Heat the olive oil in a large stainless steel or cast-iron skillet over medium-high heat until it shimmers. Sear the chicken for 5-7 minutes per side until a deep golden-brown crust forms and the internal temperature reaches 160°F (71°C). Remove the chicken to a plate to rest.
  3. Reduce the heat to medium. Melt the butter in the same pan, scraping up the browned bits (fond) from the bottom with a whisk.
  4. Add the minced garlic to the butter and sauté for 1 minute until fragrant but not brown.
  5. Pour in the heavy cream and bring to a gentle simmer for 3-5 minutes until the sauce slightly thickens.
  6. Stir in the grated Parmesan cheese and fresh lemon juice until melted and smooth.
  7. Return the chicken breasts to the skillet, spooning the sauce over them to finish cooking and coat. Garnish with chopped fresh parsley.