Step 1: Prepping the chicken

Start by seasoning your chicken breasts with salt, pepper, and garlic powder. I’ve found that a light dusting of flour helps the chicken get that golden crust we all love, so don’t skip this part! Just be sure to shake off the excess flour—too much, and you’ll end up with a gummy coating rather than a crisp, seared exterior.

Step 2: Searing to perfection

Heat up your olive oil and butter in the skillet until the butter melts and starts to foam. You want the pan to be nice and hot before adding the chicken so you get that beautiful golden brown sear. Cook the chicken for 5-7 minutes per side—resist the urge to flip it too soon, or you won’t get that crispy crust. (I’ve learned this the hard way by being too impatient!)

Step 3: The garlic magic

Once the chicken is done, remove it and toss your minced garlic into the same skillet. Be careful here—garlic can go from fragrant to burned in about 20 seconds flat! Keep the heat at medium and stir constantly for about a minute, just until the garlic starts to release its aroma.

Step 4: Bringing it all together

Deglaze the pan with chicken broth, scraping up all those delicious browned bits from the bottom. Let the broth reduce for a couple of minutes, then stir in the heavy cream and Parmesan. Keep whisking until the cheese melts and the sauce turns smooth and creamy. If your sauce seems too thick, you can thin it with a bit more broth.

Step 5: Simmer and serve

Now, return the chicken to the skillet, spoon some sauce over the top, and let everything simmer together for a few minutes. This allows the chicken to absorb the creamy, garlicky goodness. Garnish with parsley and get ready for the best part—digging in!