Ingredients:

  • 1.5 lbs boneless skinless chicken breasts, sliced into thin cutlets
  • 2 tbsp olive oil
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tsp garlic powder
  • 3 tbsp unsalted butter
  • 4 cloves garlic, minced
  • 1 cup heavy cream
  • ½ cup freshly grated Parmesan cheese
  • 1 cup fresh basil leaves, chiffonade
  • ¼ tsp red pepper flakes

Instructions:

  1. Pat the chicken breast cutlets dry with paper towels and season both sides with salt, pepper, and garlic powder.
  2. Heat olive oil in a 12-inch skillet over medium-high heat until it shimmers.
  3. Add chicken in a single layer and sear for 5–7 minutes per side until a deep mahogany crust forms and the internal temperature reaches 165°F (74°C).
  4. Remove chicken from the pan and set aside on a plate.
  5. Reduce heat to medium. In the same skillet, melt the butter, scraping up the brown bits (fond) from the bottom.
  6. Add minced garlic and red pepper flakes; sauté for 30–60 seconds until fragrant.
  7. Pour in the heavy cream and bring to a gentle simmer for 2–3 minutes until it begins to thicken slightly.
  8. Stir in the grated Parmesan cheese, whisking constantly until the sauce is smooth and glossy.
  9. Return the chicken and any accumulated juices to the pan, spooning the sauce over the meat.
  10. Stir in the fresh basil leaves during the final 60 seconds of cooking to preserve color and aroma.