Creamy Garlic Chicken

Pat chicken breasts dry with paper towels. Season both sides with salt and black pepper.

Heat olive oil in a large skillet over medium-high heat. Once shimmering, place chicken breasts in the pan in a single layer.

Sear chicken for 6–7 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to a plate.

In the same skillet over medium heat, add minced garlic and cook for 30 seconds until fragrant.

Pour in chicken broth and scrape up any browned bits from the bottom of the pan.

Stir in heavy cream and Dijon mustard. Simmer for 3–4 minutes, stirring occasionally, until the sauce thickens slightly.

Taste and adjust seasoning with salt, pepper, and lemon juice if desired.

Return chicken breasts to the skillet and spoon sauce over them. Simmer for 2 minutes to warm through.

Transfer chicken to a serving platter or individual plates. Pour sauce over top and garnish with fresh parsley. Serve with pasta, rice, roasted vegetables, or bread to accompany the sauce.