Cooking Instructions:

• Begin by heating the olive oil in a large skillet over medium-high heat. Season the chicken breasts with salt and pepper on both sides. Once the oil is hot, add the chicken to the skillet. Sear the chicken for about 6-7 minutes on each side, or until it's golden brown and cooked through. Remove the chicken from the skillet and set it aside.
• In the same skillet, reduce the heat to medium and add the minced garlic. Sauté for about 1 minute, or until fragrant, being careful not to burn it.
• Next, pour in the chicken broth and lemon juice, stirring to combine. Allow the mixture to simmer for a few minutes, scraping up any brown bits from the bottom of the skillet for added flavor.
• Pour in the heavy cream, and then add the garlic powder and Italian seasoning. Stir well to combine. Allow the sauce to simmer for another 5 minutes, letting it thicken slightly.
• Stir in the grated Parmesan cheese until it’s melted and incorporated into the sauce. This will give the sauce its creamy and cheesy consistency.
• In a small bowl, mix the cornstarch and water until smooth. Slowly add this mixture to the sauce, stirring continuously until the sauce thickens to your desired consistency.
• Return the seared chicken breasts to the skillet, coating them in the creamy lemon Parmesan sauce. Cook for an additional 2-3 minutes to heat the chicken through and allow it to absorb some of the sauce.
• Plate the chicken and spoon the sauce generously over the top. This dish pairs beautifully with pasta, rice, or a fresh green salad.