Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 6 ounces each)
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 3/4 cup freshly grated Parmesan cheese
- 1/2 cup freshly grated Asiago cheese
- 2 teaspoons Italian seasoning (or a mix of dried oregano, basil, and thyme)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons unsalted butter
- Fresh parsley, chopped (for garnish)
Substitution tips: If you don’t have Asiago, you can use extra Parmesan or even a sharp Pecorino Romano for a slightly different twist. For a lighter option, half-and-half can replace heavy cream, though it will be less rich. And if you’re out of chicken broth, vegetable broth or even water with a pinch of bouillon works in a pinch.
Instructions
- Pat the chicken breasts dry with paper towels and season both sides generously with salt, pepper, and Italian seasoning. This step always reminds me of Mama Lou’s attention to seasoning—she said it was like telling the chicken you care before it hits the pan.
- Heat olive oil in a large skillet over medium-high heat. When shimmering, add the chicken breasts. Cook for about 5-6 minutes per side until golden brown and cooked through (internal temperature should reach 165°F). Remove chicken from the skillet and set aside on a plate, tented with foil to keep warm.
- Reduce heat to medium and add butter to the same skillet. Once melted, add the minced garlic and sauté for about 30 seconds until fragrant, but not browned. Garlic is one of those ingredients that instantly transports me back to Mama Lou’s kitchen—its aroma is pure love.
- Pour in the chicken broth and stir, scraping up any browned bits from the pan. Let this simmer for 2-3 minutes to reduce slightly and concentrate flavors.
- Slowly whisk in the heavy cream, allowing the sauce to come to a gentle simmer. Let it thicken for 4-5 minutes, stirring occasionally.
- Reduce heat to low and stir in the Parmesan and Asiago cheeses until melted and smooth. Adjust seasoning with salt and pepper to taste. The cheese mixture is what makes this sauce so special—rich, tangy, and creamy, just like Mama Lou’s magic touch.
- Return the chicken breasts to the skillet, spooning sauce over the top. Let them warm in the sauce for 2-3 minutes to soak up all the flavors.
- Garnish with chopped fresh parsley before serving. It adds a bright note that lifts the richness, a little finishing touch Mama Lou always insisted on.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International