Fresh parsley, chopped for garnish. Note: A pop of color and freshness.
Instructions
Prep the chicken: Pat the breasts dry and season generously with salt, pepper, and paprika (if using). If your breasts are very thick, butterfly them or gently pound to even thickness for quicker, more even cooking.
Sear the chicken: In a large skillet, heat the olive oil over medium–high heat. Sear the chicken 5–6 minutes per side, until golden and cooked through (internal temperature should reach 165°F / 74°C). Remove to a plate and tent loosely with foil to rest.
Deglaze and loosen: Pour in the chicken broth, scraping the browned bits from the bottom of the skillet. Let it simmer for 1–2 minutes to reduce slightly.
Make the creamy sauce: Stir in the heavy cream and Parmesan. Simmer gently, stirring occasionally, 3–5 minutes until the sauce thickens enough to coat the back of a spoon. Taste and adjust salt and pepper as needed.
Finish the chicken: Return the seared chicken to the pan and simmer for another 2–3 minutes, letting the flavors meld and the chicken finish cooking through. If you like, add a pinch more thyme or a splash of lemon juice for brightness. Garnish with parsley just before serving.
Serve with confidence: Spoon generous amounts of the creamy sauce over the chicken. The sauce should be silky and cling to the meat—race you to the table with a hot plate!
