Begin by preparing the chicken for even cooking. Slice each chicken breast horizontally to create thinner cutlets if they are very thick. Season both sides with salt, pepper, and paprika, ensuring the spices are evenly distributed. Heat olive oil in a large skillet over medium-high heat until shimmering, then add the chicken. Sear without moving for several minutes to build a golden crust before flipping and cooking the other side.
Once the chicken develops a rich, caramelized surface and cooks through, transfer it temporarily to a plate. Reduce the heat slightly and add butter to the same skillet. As the butter melts, stir in the minced garlic, allowing it to cook gently until fragrant. This step is crucial for releasing the garlic’s aroma without browning it too much, which could introduce bitterness.
Pour in the chicken broth to deglaze the pan, scraping up any flavorful bits left behind from searing. Let the liquid simmer briefly before adding heavy cream and Italian herbs. Stir continuously as the sauce thickens, then incorporate grated Parmesan cheese. The cheese will melt into the sauce, creating a smooth, creamy consistency that coats the back of a spoon.
Return the chicken to the skillet, nestling it into the sauce. Spoon the creamy garlic butter mixture over each piece and allow everything to simmer together for a few minutes. This final stage lets the chicken absorb the flavors while the sauce reaches its ideal thickness. Finish with chopped parsley and optional chili flakes before serving.
