Ingredients
- For the Chicken:
- 1.5 lbs (680g) boneless, skinless chicken breasts, sliced into ½-inch thick cutlets
- 1 tsp kosher salt
- ½ tsp black pepper
- 1 tsp Italian seasoning or dried oregano
- 2 tbsp olive oil
Instructions
- Pat the chicken cutlets completely dry with paper towels. This ensures a perfect sear.
- Season both sides evenly with salt, black pepper, and Italian seasoning.
- In a large skillet or Dutch oven, heat olive oil over medium-high heat until shimmering.
- Add chicken in a single layer, working in batches if necessary to avoid overcrowding. Cook for 5-7 minutes per side, until golden brown and the internal temperature reaches 165°F (74°C).
- Transfer cooked chicken to a plate, tent with foil, and let rest. (Total time: ~15 minutes).
Notes
For a thicker sauce, let it simmer for an extra 2-3 minutes after adding the cheese. Freshly grated Parmesan melts much better than pre-shredded. To prevent the sauce from breaking, ensure the cream and cheese are at room temperature and add them off the heat, stirring constantly. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days; the sauce will thicken when chilled.
- Prep Time: 15
- Cook Time: 20
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 101
- Sugar: 0
- Sodium: 151
- Fat: 8
- Saturated Fat: 2
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 0
- Fiber: 0
- Protein: 8
- Cholesterol: 16