Ingredients
Scale
- 4 boneless, skinless chicken breasts
- Salt, to taste
- 1 cup grated Pecorino Romano cheese
- 2 tablespoons freshly cracked black pepper
- 1 cup heavy cream
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- Fresh parsley, chopped (for garnish)
Instructions
- Season the chicken breasts with salt on both sides.
- In a large skillet over medium-high heat, add olive oil and sear the chicken for about 6-7 minutes on each side until golden brown and fully cooked.
- Transfer the chicken to a plate and keep warm. In the same skillet, reduce heat to medium and melt the butter.
- Pour in the heavy cream and stir until combined with the melted butter.
- Add grated Pecorino Romano cheese and black pepper, stirring until smooth.
- Return the chicken to the skillet, coating it with the creamy sauce, and let it simmer for another 2-3 minutes.
- Serve immediately, garnished with additional black pepper and fresh parsley.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Skillet
- Cuisine: Italian
Nutrition
- Serving Size: 1 chicken breast with sauce (200g)
- Calories: 480
- Sugar: 2g
- Sodium: 620mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 43g
- Cholesterol: 150mg