Ingredients:

  • 1.5 lb boneless skinless chicken breasts, sliced into thin cutlets
  • 2 tbsp olive oil
  • 1 tsp salt
  • ½ tsp cracked black pepper
  • 1 tsp garlic powder
  • 4 cloves garlic, minced
  • 3 tbsp unsalted butter
  • ½ cup low-sodium chicken broth
  • ¼ cup freshly grated Parmesan cheese
  • ½ cup fresh basil leaves, chiffonade
  • 1 tbsp fresh lemon juice

Instructions:

  1. Pat the chicken cutlets completely dry with paper towels to ensure a shattering crust.
  2. Season both sides evenly with salt, pepper, and garlic powder.
  3. Heat olive oil in the skillet over medium-high heat until it shimmers.
  4. Add chicken in a single layer. Sear for 5–7 minutes per side until a deep mahogany-colored crust forms and the internal temperature reaches 165°F (74°C).
  5. Remove chicken to a plate and tent loosely with foil.
  6. Reduce heat to medium. In the same skillet, melt the butter, scraping up the browned bits (fond) from the bottom.
  7. Add minced garlic and sauté for 30–60 seconds until fragrant but not browned.
  8. Pour in the chicken broth and lemon juice. Increase heat slightly and simmer for 3–5 minutes until the liquid reduces by half and looks slightly syrupy.
  9. Stir in the Parmesan cheese until melted and velvety.
  10. Return the chicken and any accumulated juices to the pan.
  11. Toss the chicken to coat in the sauce for 1 minute.
  12. Turn off the heat and fold in the fresh basil until just wilted.