Ingredients
Method
- Prep the broth mixture: In a measuring cup, whisk together chicken broth, bouillon cube, soy sauce, onion powder, mustard powder, and thyme. Set aside.
- Prepare dredging mixture: On a plate, mix flour and Parmesan cheese. Slice chicken breasts in half lengthwise, then pound to ½-inch thickness. Pat dry and season both sides with salt, pepper, and Italian seasoning. Dredge in the flour mixture and shake off excess.
- Cook the chicken: Heat olive oil in a large skillet over medium-high heat. Sear chicken 4–5 minutes per side, until golden brown and cooked through. Remove from skillet and set aside.
- Make the sauce: Reduce heat to medium-low. Add butter to the skillet and use a spatula to scrape up any browned bits. Add garlic cloves and sauté for 6–7 minutes, until softened and fragrant.
- Sprinkle in flour and cook for 1–2 minutes. Gradually add the prepared broth mixture, stirring continuously until smooth. Stir in heavy cream and bring to a gentle simmer. Add Parmesan cheese, if using, and stir until melted.
- Combine and simmer: Return chicken and any accumulated juices to the skillet. Spoon sauce over chicken, cover partially, and simmer for 5 minutes.
- Garnish with fresh parsley and serve warm with mashed potatoes, rice, or roasted vegetables.
Notes
For a richer sauce, use a mix of butter and olive oil for searing the chicken. You can also add a splash of white wine for extra depth of flavor before adding the broth mixture.