Ingredients

2 large boneless skinless chicken breasts

Salt and pepper, to taste

3 teaspoons Italian seasonings

⅓ cup flour

4 tablespoons shredded Parmesan cheese

3 tablespoons olive oil

2 ½ cups chicken broth

1 beef bouillon cube (or 1 teaspoon Better Than Bouillon)

1 teaspoon low sodium soy sauce (or Worcestershire sauce)

1 teaspoon onion powder

½ teaspoon dried thyme

½ teaspoon mustard powder

3 tablespoons butter

10 whole cloves garlic

3 tablespoons flour

½ cup heavy cream

½ cup Parmesan cheese (optional)

Instructions

Step 1: Combine the chicken broth, beef bouillon cube, soy sauce, onion powder, mustard powder, and dried thyme in a large measuring cup with a spout. Set this mixture aside.

Step 2: On a plate, mix the ⅓ cup flour with 4 tablespoons shredded Parmesan cheese. Measure out all other ingredients so they are ready for use.

Step 3: Slice each chicken breast in half lengthwise to create 2-3 thinner pieces. Cover with plastic wrap and gently pound with a meat mallet to about ½ inch thickness. Pat the chicken completely dry.

Step 4: Season both sides of the chicken with Italian seasoning, salt, and pepper. Dredge each piece in the flour and Parmesan mixture, tapping off any excess.

Step 5: Heat olive oil in a large skillet over medium-high heat. Sear the chicken in batches for 4-5 minutes per side until golden and cooked through. Remove the chicken and set aside.

Step 6: Lower heat to medium or medium-low. Melt the butter in the same skillet. Use a spatula to scrape any browned bits from the pan bottom, adding flavor to the sauce.

Step 7: Add the garlic cloves and cook until softened and caramelized, about 6-7 minutes.

Step 8: Stir in 3 tablespoons flour and cook for 1-2 minutes to remove the raw flour taste.

Step 9: Gradually pour in the reserved chicken broth mixture in splashes, stirring continuously until smooth.

Step 10: Stir in heavy cream and bring the sauce to a boil. Reduce heat to low, then slowly add Parmesan cheese, stirring to combine.

Step 11: Return the chicken to the skillet along with any accumulated juices. Spoon sauce over the chicken, cover partially, and let simmer for 5 minutes to meld flavors.

Step 12: Garnish with fresh parsley if desired and serve hot with mashed potatoes and roasted green beans.

Tips & Variations

For extra flavor, marinate the chicken in a mixture of olive oil, garlic, and Italian seasoning for 30 minutes before cooking.

You can substitute heavy cream with half-and-half for a lighter sauce, though it will be less rich.

Remove the garlic cloves before serving if you prefer a milder garlic flavor, or mash them into the sauce for added depth.

Add sautéed mushrooms or spinach to the sauce for a veggie boost.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes, boneless skinless chicken thighs work well and add extra tenderness and flavor. Adjust cooking time to ensure they are cooked through.

How do I prevent the sauce from curdling?

Bring the sauce to a boil before adding the cream and cheese, then reduce to low heat and stir gently. Avoid boiling the sauce vigorously after adding dairy to prevent curdling.