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Prepare the chicken breasts by scoring one side with shallow diagonal cuts. Season both sides liberally with salt, black pepper, paprika, garlic powder, and onion powder.

Heat olive oil in a large pan over medium-high heat. Once hot, place the seasoned chicken breasts in the pan and cook until golden brown on both sides, about 3-4 minutes per side.

Add 1/2 cup of water to the pan, then immediately cover it. Reduce the heat to medium-low and continue cooking until the chicken is cooked through, about 7-10 minutes. Once done, remove the chicken from the pan and set it aside. Reserve the cooking liquid in the pan.

In the same pan (do not clean it), add 1 tablespoon of butter. Add the finely diced shallot and minced garlic cloves. Cook over medium heat until the shallot is translucent and the mixture is soft and fragrant, about 2-3 minutes.

Lower the heat to low. Pour in 1 cup of thickened cream (or heavy/whipping/double cream). Season with salt, black pepper, and paprika to taste. Add the 100 ml of reserved chicken liquid (or chicken broth). Stir gently with a whisk and allow the sauce to reduce and thicken slightly, about 3-5 minutes.

Stir in the 40 grams of grated Parmesan cheese. Mix thoroughly until the sauce is smooth and creamy. Remove from heat and stir in the chopped parsley.

Arrange the cooked chicken breasts on serving plates. Spoon the creamy Parmesan garlic sauce generously over the chicken. Garnish with finely chopped chives before serving.


Prepare the chicken breasts by scoring one side with shallow diagonal cuts. Season both sides liberally with salt, black pepper, paprika, garlic powder, and onion powder.

Heat olive oil in a large pan over medium-high heat. Once hot, place the seasoned chicken breasts in the pan and cook until golden brown on both sides, about 3-4 minutes per side.

Add 1/2 cup of water to the pan, then immediately cover it. Reduce the heat to medium-low and continue cooking until the chicken is cooked through, about 7-10 minutes. Once done, remove the chicken from the pan and set it aside. Reserve the cooking liquid in the pan.

In the same pan (do not clean it), add 1 tablespoon of butter. Add the finely diced shallot and minced garlic cloves. Cook over medium heat until the shallot is translucent and the mixture is soft and fragrant, about 2-3 minutes.

Lower the heat to low. Pour in 1 cup of thickened cream (or heavy/whipping/double cream). Season with salt, black pepper, and paprika to taste. Add the 100 ml of reserved chicken liquid (or chicken broth). Stir gently with a whisk and allow the sauce to reduce and thicken slightly, about 3-5 minutes.

Stir in the 40 grams of grated Parmesan cheese. Mix thoroughly until the sauce is smooth and creamy. Remove from heat and stir in the chopped parsley.

Arrange the cooked chicken breasts on serving plates. Spoon the creamy Parmesan garlic sauce generously over the chicken. Garnish with finely chopped chives before serving.
