Ingredients
Scale
- 4 boneless, skinless chicken thighs or breasts
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 1/2 cups heavy cream
- 1/2 cup freshly grated Parmesan cheese
- 1/2 teaspoon dried thyme
- 1 tablespoon fresh lemon juice
- 2 tablespoons fresh parsley, chopped (optional garnish)
Instructions
- Prepare the Chicken:
- Pat the chicken dry with paper towels. Season both sides with salt, pepper, and garlic powder.
- Sear the Chicken:
- Heat olive oil in a large skillet over medium-high heat.
- Add the chicken and sear for 4-5 minutes on each side until golden brown. Remove the chicken and set aside.
- Make the Sauce:
- In the same skillet, melt the butter and sauté the minced garlic for 1-2 minutes until fragrant.
- Whisk in the heavy cream, Parmesan cheese, dried thyme, and lemon juice. Season with a pinch of salt and pepper.
- Simmer the Chicken:
- Return the seared chicken to the skillet, nestling it in the sauce. Reduce the heat to low, cover, and let it simmer for 10-12 minutes, or until the chicken reaches an internal temperature of 165°F.
- Garnish and Serve:
- Remove the skillet from the heat and garnish with fresh parsley.
- Serve immediately, spooning the creamy Parmesan sauce over the chicken.
Notes
Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes
Kcal: 480 per serving | Servings: 4
