Before You Begin
Preheat and prepare your cookware as needed. Cooking times and results may vary depending on your equipment and ingredients.
Pound chicken to ½-inch thickness and season with salt and pepper.
Heat oil in skillet over medium-high heat. Cook chicken 4–5 minutes per side until golden and internal temperature reaches 165°F (74°C). Transfer to clean plate.
Reduce heat to medium-low. Add garlic and cook 30 seconds. Deglaze with broth if using.
Pour in the heavy cream and keep the heat low to maintain a gentle simmer. Do not allow the sauce to boil after adding cream, as high heat may cause the dairy to separate.
Stir in Parmesan slowly until melted and smooth. Adjust seasoning.
Return chicken to skillet and simmer gently for about 2–3 minutes, spooning sauce over the chicken until heated through. Keep heat low and avoid boiling the sauce.
Serve warm. Refrigerate leftovers within 2 hours.
