5. Add the chicken broth
Slowly pour in the chicken broth while scraping the bottom of the skillet with a wooden spoon. This releases the flavorful browned pieces into the liquid.
Let the broth simmer for 2 to 3 minutes so it can reduce slightly.
6. Prepare the cream sauce
Lower the heat to medium-low and pour in the heavy cream. Add the Italian seasoning and black pepper, then stir until combined.
Allow the mixture to reach a gentle simmer. Avoid a rapid boil because excessive heat can cause a cream sauce to separate.
Gradually add the grated Parmesan, stirring after each addition. Continue stirring until the cheese has melted and the sauce is smooth.
Taste the sauce before adding extra salt. Parmesan cheese and chicken broth can both be salty, so additional seasoning may not be necessary.
7. Return the chicken to the skillet
Place the chicken breasts back in the skillet along with any juices collected on the plate. Spoon some sauce over each piece.
Cover the skillet loosely and let the chicken simmer over low heat for approximately 5 to 8 minutes. The chicken is ready when its thickest section reaches an internal temperature of 165°F or 74°C.
Do not rely only on the color of the chicken. A food thermometer is the most reliable way to confirm that it is safely cooked without overcooking it.
imunify-bot-check