In a large skillet, heat the olive oil over medium heat. Add the chicken and sear for 5–6 minutes per side, or until golden and cooked through. Remove from the skillet and set aside.
Reduce heat to medium-low and add butter to the same skillet. Once melted, stir in the garlic, thyme, and rosemary. Sauté for 1–2 minutes until fragrant.
Pour in the chicken broth and stir to deglaze the pan, scraping up any browned bits.
Stir in the heavy cream and Parmesan cheese. Simmer for 3–4 minutes until the sauce thickens slightly.
Return the chicken to the skillet, spooning the sauce over the top. Let it simmer for another 2–3 minutes to blend the flavors.
Garnish with fresh parsley before serving, if desired.
Serving and Storage Tips:
Serve hot over mashed potatoes, pasta, or steamed vegetables.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stove or in the microwave, adding a splash of cream if the sauce has thickened too much.
Variations:
Substitute chicken with turkey cutlets or boneless pork chops.
Add spinach or sun-dried tomatoes to the sauce for extra depth.
Make it spicy by adding a pinch of red pepper flakes with the herbs.
FAQ:
Q: Can I use milk instead of cream?
A: Whole milk can work, but the sauce will be thinner and less rich. Add a bit of cornstarch slurry to help thicken it.
Q: Is this dish gluten-free?
A: Yes! Just ensure your chicken broth and Parmesan are certified gluten-free.
Q: Can I make this ahead of time?
A: Yes, you can prepare it a day ahead and reheat gently. The flavors often deepen overnight!
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