Ingredients:

  • 1.5 lbs chicken breast, pounded to 1/2 inch thickness
  • 3 tbsp all-purpose flour
  • 1 tsp smoked paprika
  • 0.5 tsp sea salt
  • 0.5 tsp cracked black pepper
  • 2 tbsp olive oil
  • 4 garlic cloves, smashed
  • 6 garlic cloves, minced
  • 1 cup low-sodium chicken broth
  • 0.75 cup half-and-half
  • 0.5 cup freshly grated Parmesan cheese
  • 1 tsp Italian seasoning
  • 0.5 tsp lemon zest
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. In a shallow bowl, combine flour, smoked paprika, salt, and pepper. Dredge the chicken pieces in the seasoned flour, shaking off any excess.
  2. Heat 2 tablespoons of olive oil in a 12-inch cast iron or heavy-bottomed skillet over medium-high heat. Sear the chicken for 4-5 minutes per side until a deep mahogany crust forms and chicken is nearly cooked through. Remove chicken from the pan and set aside.
  3. Reduce heat to medium. Add the 4 smashed garlic cloves to the residual oil. Sizzle for 2 mins until fragrant and lightly tanned. Now, add the 6 minced garlic cloves and cook for just 30 seconds. Note: Garlic burns in a heartbeat, so stay close and keep it moving.
  4. Pour in the chicken broth, using a wooden spoon to scrape the bottom of the pan to release the flavorful brown bits (fond).
  5. Let the liquid reduce by half — this should take about 3-4 mins. Stir in 0.75 cup half and half, 1 tsp Italian seasoning, and 0.5 cup Parmesan. Simmer for 5 mins until the sauce begins to thicken and coat the back of a spoon.
  6. Finish by stirring in the 0.5 tsp lemon zest. Return the chicken and any accumulated juices to the pan. Spoon the sauce over the meat and let it warm through for 1-2 mins. Garnish with 1 tbsp fresh parsley and serve immediately.