Ingredients:

  • 1.5 lbs boneless skinless chicken breasts, sliced into thin cutlets
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp unsalted butter
  • 4 cloves garlic, minced
  • 1 cup heavy cream
  • 3/4 cup Parmesan cheese, freshly grated
  • 1 tbsp fresh parsley, chopped
  • 1 tsp lemon juice

Instructions:

  1. Pat the chicken breasts completely dry with paper towels. In a small bowl, combine salt, pepper, garlic powder, and smoked paprika. Season both sides of the chicken cutlets evenly.
  2. Heat olive oil in a 12-inch skillet over medium-high heat until it shimmers. Add the chicken in a single layer and sear for 3–5 minutes per side until golden-brown and the internal temperature reaches 165°F (74°C). Remove chicken and set aside on a plate.
  3. Reduce heat to medium. Melt the butter in the same pan, scraping up the browned bits (fond). Stir in minced garlic and cook for 1 minute until fragrant.
  4. Pour in the heavy cream and bring to a gentle simmer for 2–3 minutes until it begins to thicken slightly.
  5. Stir in the grated Parmesan cheese and whisk constantly until the sauce is smooth. Stir in the lemon juice and parsley.
  6. Return the chicken and any accumulated juices to the pan, spooning the sauce over the meat for 1–2 minutes to glaze.