Gather your ingredients so that you have everything close at hand on the counter or table.
Prep Your Ingredients
Grate the fresh parmesan with a fine-edged zesting tool.Using a sharp knife and cutting board, thinly slice the sweet onion. Slice 6-8 cloves of garlic. Set aside until time to make the sauce.
Prepare the Chicken
Although not necessary, as an added step, you may flatten the chicken breast for faster cooking by using a meat tenderizing hammer. This will cut your total browning time down by approximately 5-6 minutes.
In a large shallow bowl, mix together the all-purpose flour, grated Parmesan cheese, seasoned salt, garlic powder, and freshly ground black pepper. Dredge chicken in the flour mixture.
Heat a large skillet over medium-high heat with olive oil and butter. Cook chicken until golden on each side, about 7-10 minutes on each side. Transfer to a platter and keep warm. (If you tenderized the chicken breasts, your cooking time will be 5-7 minutes on each side, approximately.)
Making the Creamy Garlic Sauce
Using the same skillet, reduce heat to medium, and saute the sliced sweet onion and garlic until tender, 2-3 minutes.
Add the chicken broth to deglaze the pan. Heat on medium low until reduced in half, 5-7 minutes.
Lower heat to simmer. Pour in the heavy cream. Bring the sauce to a gentle simmer, stirring to combine. Season with kosher salt and freshly ground black pepper as needed.
Add chicken to the cream sauce and continue simmering for 3-4 minutes until sauce is at the desired thickness.
To serve, garnish with fresh Parmesan and dried or fresh parsley.Serve with pasta or mashed potatoes, Serves 4.
Notes
*Unless otherwise indicated, all butter used on this recipe site is salted.