In a large skillet over medium-high heat, add olive oil and sear the chicken for 2–3 minutes on each side until golden. (It doesn’t have to be fully cooked yet.)
Remove chicken and set aside. In the same skillet, lower the heat and add garlic. Sauté until fragrant—about 1 minute.
Pour in the heavy cream and chicken broth. Stir in Parmesan cheese, Italian seasoning, and crushed red pepper.
Let the sauce simmer for 3–5 minutes until slightly thickened.
Transfer the chicken to a baking dish, pour the sauce over it, and sprinkle mozzarella cheese on top.
Bake uncovered for 20–25 minutes or until the chicken is fully cooked and the cheese is bubbly and golden.
Garnish with chopped parsley and serve with mashed potatoes, pasta, or a crusty slice of bread to soak up all that goodness.
The Verdict?
My family devoured it—and requested a repeat before the week was even over. It’s creamy, cheesy, garlicky perfection, and best of all, it doesn’t take hours in the kitchen.
Give it a shot this weekend and let me know if your people fall in love with it like mine did.
Want a version with mushrooms, spinach, or even a low-carb twist? I can help tweak it to match your style—just let me know!
ADVERTISEMENT
