Ingredients:
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- Fresh parsley, chopped (for garnish)
Instructions:
- Season the chicken breasts with salt and pepper on both sides.
- Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook until they are golden brown on both sides and cooked through, about 6-7 minutes per side. Remove the chicken from the skillet and set it aside.
- In the same skillet, add minced garlic and sauté for about 1 minute until fragrant.
- Pour in the chicken broth and scrape the bottom of the skillet to deglaze it, picking up all the flavorful bits.
- Reduce the heat to medium-low and add the heavy cream, grated Parmesan cheese, dried oregano, and dried basil to the skillet. Stir well to combine the ingredients.
- Let the sauce simmer for about 2-3 minutes until it thickens slightly.
- Return the chicken breasts to the skillet, spooning some of the sauce over them. Simmer for an additional 2-3 minutes to heat the chicken through and allow the flavors to meld.
- Sprinkle the dish with fresh parsley for garnish.
- Serve the creamy garlic butter Parmesan chicken over rice, pasta, or with a side of steamed vegetables. Spoon the sauce from the skillet over the chicken when serving.
Enjoy..
