Ingredients:

  • 4 (about 6–8 oz each) Boneless, Skinless Chicken Breasts
  • 1 tbsp Olive Oil
  • ½ tsp Kosher Salt
  • ¼ tsp Freshly Ground Black Pepper
  • 2 tbsp Unsalted Butter
  • 1 small Shallot, finely diced
  • 6–8 large cloves Fresh Garlic, minced
  • ½ cup Dry White Wine (or stock)
  • 1 cup Low-Sodium Chicken Stock
  • 1 cup Heavy Cream
  • 1 tsp Dijon Mustard
  • ½ cup Freshly Grated Parmesan Cheese
  • 1 tbsp Fresh Thyme Leaves
  • 1 tsp Fresh Lemon Juice
  • 2 tbsp Fresh Parsley, chopped (for garnish)

Instructions:

  1. Prepare Chicken: If chicken breasts are very thick, slice them horizontally (butterflying) or pound them slightly to an even thickness (about ¾ inch / 2 cm). Pat the chicken completely dry.
  2. Season: Season both sides generously with salt and pepper.
  3. Sear: Heat olive oil in the large skillet over medium-high heat until shimmering. Carefully place the chicken in the hot pan.
  4. Cook for Colour and Remove: Sear for 3–4 minutes per side, until deeply golden brown and a beautiful crust has formed. Transfer the seared chicken to a plate and set aside, retaining the skillet and any rendered fat.
  5. Bloom Aromatics: Reduce heat to medium-low. Add the butter to the skillet. Once melted, add the diced shallot (or onion) and sauté for 2–3 minutes until softened.
  6. Add Garlic: Add the minced garlic. Sauté for just 60 seconds, stirring constantly, until fragrant. Do not let the garlic brown or burn.
  7. Deglaze: Pour in the white wine (if using). Scrape up the browned bits (fond) from the bottom of the pan with a wooden spoon. Let the wine bubble and reduce by half (about 2 minutes).
  8. Simmer Stock: Pour in the chicken stock and bring the mixture to a simmer, allowing it to reduce slightly for 3–5 minutes.
  9. Introduce Cream and Mustard: Stir in the heavy cream and Dijon mustard. Mix well and let the sauce return to a gentle simmer.
  10. Finish Cooking: Nestle the seared chicken breasts back into the sauce. Cover the pan partially and let the chicken finish cooking in the simmering sauce for 5–7 minutes, or until the internal temperature reaches 165°F (74°C).
  11. Final Seasoning: Remove the chicken once cooked. Stir the Parmesan cheese and fresh thyme into the sauce until smooth. Stir in the fresh lemon juice to brighten the flavour.
  12. Serve: Spoon the creamy garlic sauce generously over the chicken. Garnish liberally with fresh parsley before serving.