For the Chicken4 boneless, skinless chicken breasts1 teaspoon salt½ teaspoon black pepperFor the Creamy Sauce1 cup heavy cream½ cup grated Parmesan cheese
👩🍳 Instructions
Pat the chicken breasts dry using paper towels. Season both sides evenly with salt and black pepper.Heat a skillet over medium heat. Lightly grease the pan if needed.Place the chicken in the skillet and sear for 4–5 minutes per side, until lightly golden and mostly cooked through.Reduce the heat to low. Slowly pour in the heavy cream, then sprinkle the Parmesan cheese evenly over the sauce.Let the chicken simmer gently for 10–12 minutes, spooning the sauce over the top as it thickens.Once the sauce is creamy and the chicken is fully cooked, remove from heat.Serve hot with extra sauce spooned over the chicken.
🍽️ Serving Suggestions
Spoon over mashed potatoes, rice, or pastaPair with steamed vegetables or a fresh green saladServe with crusty bread to soak up the sauce
💡 Recipe Notes
Keep the heat low once the cream is added to prevent curdlingFreshly grated Parmesan melts more smoothly than packaged cheeseFor extra richness, let the sauce rest for a minute before serving