Ingredients:

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

Instructions:

  1. Season the chicken cutlets generously with salt and pepper.
  2. Heat olive oil in the skillet over medium-high heat until shimmering. Add chicken and sear for 3–5 minutes per side until a mahogany-colored crust forms and the internal temperature reaches 165°F (74°C). Remove chicken to a plate and set aside.
  3. Reduce heat to medium. Melt the butter in the same skillet, scraping up the browned bits (fond) from the bottom.
  4. Add the minced garlic and red pepper flakes; sauté for 1 minute until fragrant but not browned.
  5. Pour in the heavy cream and bring to a gentle simmer for 3–4 minutes until slightly thickened.
  6. Lower the heat and whisk in the Parmesan cheese slowly, stirring constantly until the sauce is smooth and velvety.
  7. Stir in the lemon juice to brighten the richness.
  8. Return the seared chicken and any accumulated juices to the pan. Gently toss to coat the meat in the sauce.
  9. Turn off the heat and fold in the fresh basil leaves just before serving to maintain their vibrant green color.