Low Carb Pan-Seared Chicken Breasts in Pepper Parmesan Sauce

This dish features tender pan-seared chicken breasts smothered in a creamy, peppery Parmesan sauce, combining traditional cooking techniques with a creative flair. The rich flavors are balanced with a hint of garlic and fresh herbs, making it a satisfying low-carb meal that is both delicious and easy to prepare.

Ingredients:

• 2 boneless, skinless chicken breasts
• Salt and pepper to taste
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 teaspoon black pepper
• 1 teaspoon fresh thyme, chopped
• 1 teaspoon fresh parsley, chopped
• 1 tablespoon lemon juice

Instructions:

1. Season the chicken breasts with salt and pepper on both sides.
2. In a large skillet, heat the olive oil over medium-high heat. Add the chicken breasts and cook for 5-7 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
3. In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant.
4. Pour in the heavy cream, stirring to combine, and bring to a simmer.
5. Stir in the grated Parmesan cheese and black pepper, allowing the sauce to thicken slightly.
6. Add the fresh thyme, parsley, and lemon juice, stirring to incorporate.
7. Return the chicken breasts to the skillet, coating them in the sauce. Cook for an additional 2-3 minutes to heat through.
8. Serve hot, drizzled with extra sauce and garnished with additional herbs if desired.