Ingredients:

  • 1 lb (450 g) boneless, skinless chicken breasts, cut into bite-sized pieces
  • Salt and pepper, to taste
  • 2 tablespoons (30 ml) olive oil
  • 4 cloves garlic, minced
  • 1 cup (240 ml) low-sodium chicken broth
  • 1 cup (240 ml) heavy cream
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • 1 tablespoon (15 ml) fresh lemon juice
  • 1/2 cup (50 g) grated Parmesan cheese
  • 1 tablespoon (15 g) chopped fresh parsley (for garnish)

Instructions:

  1. Season chicken pieces with salt and pepper.
  2. Heat olive oil in a large skillet over medium-high heat.
  3. Add chicken and cook until browned, about 5-7 minutes. Remove chicken from the skillet and set aside.
  4. In the same skillet, add minced garlic and sauté for 1 minute until fragrant.
  5. Pour in chicken broth, stirring to deglaze the skillet and remove any browned bits.
  6. Reduce heat to medium, stir in heavy cream, thyme, and basil. Bring to a gentle simmer, allowing sauce to thicken slightly.
  7. Return the chicken to the skillet and simmer until cooked through, about 5-7 minutes. Add lemon juice and Parmesan cheese, stirring to combine.
  8. Taste and adjust seasoning if needed. Garnish with fresh parsley before serving.