One Pan Creamy Garlic Chicken Breasts

Prep the chicken: Slice each chicken breast horizontally to create four thinner cutlets. If needed, gently pound them to an even thickness (about ½ inch thick). Pat dry with paper towels.

Season: In a small bowl, mix the garlic powder, paprika, salt, and pepper. Season both sides of the chicken evenly.

Sear: Heat the oil in a large skillet over medium-high. Sear the chicken for 3–5 minutes per side until golden and just shy of 165°F (74°C) at the thickest part. Transfer to a plate to rest. The temperature will rise as it sits.

Sauté the garlic: Reduce the heat to medium. Add the butter to the same skillet and let it melt. Stir in the minced garlic and cook for about 1 minute, stirring frequently, until fragrant and lightly golden.

Deglaze and season: Pour in the chicken broth and scrape up any browned bits from the bottom of the pan. Stir in the Italian seasoning. Simmer for 3–4 minutes to reduce slightly.

Add the cream: Reduce the heat to medium-low and stir in the heavy cream and Parmesan cheese. Cook, stirring, until the cheese is melted and the sauce is creamy and slightly thickened, about 3 minutes. Taste and adjust seasoning if needed.

Return chicken to the pan: Remove the pan from the heat and return the chicken to the skillet. Spoon the sauce over the top until everything is coated. Let sit for a few minutes before serving so the sauce clings to the chicken.