Enjoy succulent chicken breasts in a rich, velvety garlic cream sauce using just one pan. This delightful dish takes less than 30 minutes to prepare, making it an ideal weeknight dinner.
In a shallow dish, combine cornstarch, kosher salt, 1/2 tsp black pepper, and paprika. Coat the chicken breasts in the mixture, shaking off any excess.
2
Heat olive oil in a heavy skillet over medium-high heat. Add butter and let it melt.
3
Place chicken breasts in the skillet. Cook for 4-5 minutes per side, until golden brown and cooked through. Remove chicken from the skillet and set aside.
4
Reduce the heat to medium-low. Add shallots to the same skillet and cook for 2-3 minutes until soft and fragrant. Stir in minced garlic and cook for an additional 30 seconds.
5
Deglaze the skillet with chicken broth and scrape up any browned bits. Pour in the heavy cream, stirring well to combine. Cook for 2-4 minutes until sauce thickens slightly.
6
Add 1/4 tsp black pepper, dried Italian seasoning, and grated Parmesan cheese to the sauce, stirring to combine.
7
Return the chicken breasts to the skillet, nestling them into the sauce. Simmer for 3-4 minutes to heat the chicken through and further thicken the sauce.