Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tsp garlic powder
  • 2 tbsp olive oil
  • 3 tbsp unsalted butter
  • 4 cloves garlic, minced
  • 1 cup heavy cream
  • ½ cup grated Parmesan cheese
  • 1 tsp Italian seasoning
  • 1 tbsp fresh lemon juice
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Pat the chicken dry with paper towels. Season both sides with salt, pepper, and garlic powder.
  2. Heat olive oil in a skillet over medium-high heat. Add chicken and cook for 5–7 minutes per side until a mahogany-colored crust forms and the internal temperature reaches 165°F (74°C). Remove chicken to a plate and let it rest.
  3. Reduce heat to medium. Add butter to the same skillet. Once foaming, stir in the minced garlic and Italian seasoning; sauté for about 1 minute until fragrant.
  4. Pour in the heavy cream and whisk constantly, scraping the bottom of the pan to deglaze the brown bits. Simmer for 3 minutes.
  5. Stir in the Parmesan cheese and lemon juice, whisking until the sauce thickens into a glossy, velvety coat.
  6. Return the chicken and any accumulated juices to the skillet. Spoon the sauce over the meat and simmer for 2 more minutes. Garnish with fresh parsley.