Ingredients:

  • 1.5 lb boneless, skinless chicken breasts
  • 0.5 cup all-purpose flour
  • 1 tsp kosher salt
  • 0.5 tsp cracked black pepper
  • 2 tbsp extra virgin olive oil
  • 1 tbsp unsalted butter
  • 6 cloves fresh garlic (4 minced, 2 smashed)
  • 1 cup low-sodium chicken broth
  • 0.75 cup heavy cream
  • 0.5 cup freshly grated Parmesan cheese
  • 1 tsp fresh thyme leaves
  • 0.5 lemon, juiced

Instructions:

  1. Prep the chicken. Pat the 1.5 lb chicken breasts completely dry with paper towels. Note: Any surface moisture will create steam and prevent a crispy crust.
  2. Dredge thoroughly. Season the 0.5 cup flour with salt and pepper, then coat each piece of chicken, shaking off the excess. Note: A thin, even coating is better than a thick, clumpy one.
  3. Heat the fats. Add 2 tbsp olive oil and 1 tbsp butter to the skillet over medium high heat until the butter foam subsides and begins to shimmer.
  4. Sear the protein. Place chicken in the pan and cook for 5-6 minutes per side. Cook until the edges are golden and the meat releases easily from the pan.
  5. Infuse the oil. During the last 2 minutes of searing, toss in the 2 smashed garlic cloves. Sizzle until the cloves are golden but not dark brown.
  6. Deglaze the pan. Remove the chicken and smashed garlic. Pour in 1 cup chicken broth, scraping the bottom with a wooden spoon. Scrape until all the brown bits (fond) are dissolved into the liquid.
  7. Build the base. Add the 4 minced garlic cloves and 1 tsp thyme. Simmer for 2 minutes until the liquid reduces by half.
  8. Create the sauce. Turn heat to low and stir in 0.75 cup heavy cream and 0.5 cup Parmesan. Whisk until the cheese is melted and the sauce looks velvety.
  9. Finish and serve. Return the chicken to the pan and squeeze in 0.5 lemon's worth of juice. Simmer for 1 minute until the sauce bubbles gently and thickens.