Ingredients:

  • 2 lbs chicken breasts, pounded to 1-inch thickness
  • 2 tbsp extra virgin olive oil
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • 0.5 tsp sea salt
  • 0.5 tsp cracked black pepper
  • 4 tbsp unsalted butter
  • 6 cloves garlic, minced
  • 0.5 cup heavy cream
  • 0.5 cup low-sodium chicken broth
  • 1 tbsp fresh rosemary, finely chopped
  • 1 tbsp fresh thyme, stripped from stems
  • 0.25 cup freshly grated Parmesan cheese

Instructions:

  1. Pound the 2 lbs chicken breasts until they are all a consistent 1 inch (2.5 cm) thickness.
  2. Rub the chicken with 2 tbsp extra virgin olive oil, then sprinkle both sides with 1 tsp dried oregano, 1 tsp smoked paprika, 0.5 tsp sea salt, and 0.5 tsp cracked black pepper.
  3. Heat a large skillet over medium high heat. Add the chicken and cook for about 6-7 minutes per side until a deep golden brown crust forms.
  4. Transfer the chicken to a plate and cover loosely with foil.
  5. In the same pan, melt 4 tbsp unsalted butter. Add 6 cloves of minced garlic and cook for 1 minute until fragrant but not brown.
  6. Pour in 0.5 cup low sodium chicken broth, scraping the bottom of the pan with a wooden spoon to release the flavorful brown bits.
  7. Stir in 0.5 cup heavy cream, 1 tbsp fresh chopped rosemary, and 1 tbsp fresh thyme leaves.
  8. Let the sauce bubble gently for 3-5 minutes until it thickens enough to coat a spoon.
  9. Stir in 0.25 cup freshly grated Parmesan cheese until melted and smooth.
  10. Place the chicken back into the pan, spooning the velvety sauce over the top, and serve immediately.