• Prep time: 15 minutes

  • Cook time: 25 minutes

  • Servings: 4

Ingredients

The Chicken:

  • 4 boneless, skinless chicken breasts (even thickness)

  • 1 tablespoon olive oil

  • 1 tablespoon butter

  • 1 teaspoon garlic powder

  • 1 teaspoon onion powder

  • Salt and freshly cracked black pepper (to taste)

The Creamy Sauce:

  • 3 cloves garlic, minced

  • 1 cup chicken broth

  • 1 cup heavy cream (or half-and-half)

  • 1/2 cup grated Parmesan cheese

  • 1 cup frozen peas (thawed)

  • 1 tablespoon cornstarch mixed with 1 tablespoon cold water (optional, for thickening)

  • Fresh chopped parsley (for garnish)

Instructions

Step 1: Sear the Chicken

  1. Season both sides of the chicken breasts generously with salt, pepper, garlic powder, and onion powder.

  2. Heat the olive oil and butter in a large, oven-safe skillet over medium-high heat.

  3. Add the chicken breasts and sear for about 4 to 5 minutes per side until they develop a beautiful golden-brown crust. They don’t need to be fully cooked through yet.

  4. Remove the chicken from the skillet and set it aside on a plate.

Step 2: Build the Sauce

  1. Turn the heat down to medium. In the same skillet with the leftover chicken juices, add the minced garlic and sauté for about 1 minute until fragrant (be careful not to burn it).

  2. Pour in the chicken broth, using a wooden spoon to scrape up any delicious browned bits from the bottom of the pan. Let it simmer for 2 minutes to reduce slightly.

  3. Turn the heat to low and pour in the heavy cream. Bring to a gentle simmer.

  4. Stir in the Parmesan cheese until it is completely melted and smooth. (If you prefer a thicker sauce, stir in your cornstarch slurry at this point and let it simmer for 1 minute).

Step 3: Combine and Bake

  1. Stir the green peas directly into the sauce.

  2. Nestles the seared chicken breasts back into the skillet, spooning some of the creamy sauce and peas right over the top of them.

  3. Option A (Stovetop): Cover the pan with a lid and simmer on low heat for 8 to 10 minutes until the chicken reaches an internal temperature of 165°F (74°C).

  4. Option B (Oven/Casserole as pictured): Transfer everything to a baking dish (or leave it in your oven-safe skillet) and bake at 375°F (190°C) for 12 to 15 minutes until bubbling and hot.

Step 4: Serve

  • Garnish generously with fresh chopped parsley and extra cracked black pepper.