Instructions

• Pat the 4 chicken breasts dry with paper towels. Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering. Add the chicken breasts and cook 3–5 minutes per side, until browned and cooked through (no longer pink in the center). Remove the chicken from the skillet and set aside on a plate.
• Reduce the heat to medium. Add the minced 3 garlic cloves to the same skillet and sauté about 30 seconds, stirring constantly, until fragrant.
• Pour in 1 cup heavy cream, ½ cup chicken broth, and the juice from one lemon (about 1/4 cup). Add 1 teaspoon garlic powder and 1 teaspoon Italian seasoning. Stir to combine.
• Stir in ½ cup grated Parmesan cheese until the cheese melts into the sauce.
• In a small bowl, whisk together 2 tablespoons cornstarch and 2 tablespoons water until smooth to make a slurry.
• Whisk the cornstarch slurry into the sauce. Increase heat slightly if needed and simmer the sauce 1–2 minutes, stirring, until it thickens.
• Return the cooked chicken to the skillet and spoon the sauce over each piece. Simmer 1–2 minutes more, until the chicken is heated through and coated in sauce.
• Serve immediately (optionally over pasta).