Now, after the chicken is perfectly cooked, I remove it from the skillet and set it aside on a plate. In the same skillet, I add the remaining butter and the minced garlic. I stir it occasionally, letting the garlic soften and turn fragrant but not brown—it has to be just right. Once the garlic is nice and aromatic, I pour in the heavy cream, stirring to combine everything while scraping up those delicious brown bits from the bottom of the skillet.
Next, it’s time for the cheesy goodness! I add in both the mozzarella and Parmesan cheese, continuing to stir until they melt and create a creamy sauce. The smell is incredible, and I can hardly wait to dive in! Once the cheese is well incorporated, I return the chicken to the skillet, spooning that luscious sauce over each piece. I let it simmer for a few minutes to allow all those flavors to meld together, and before serving, I sprinkle some fresh parsley on top for a pop of color.
Pro Tips for Best Results
I always recommend using freshly grated Parmesan instead of the pre-packaged stuff. I tested this three ways and found that fresh cheese melts better and adds a more authentic flavor to the dish. Plus, it gives that extra touch that elevates this recipe!
If you want to mix things up just a little, try marinating your chicken in a little lemon juice and Italian herbs for about an hour before cooking. I did this once on a whim, and the flavor explosion was fantastic!
Don’t forget to taste and season as you go! Depending on the saltiness of your cheese and butter, you may not need to add too much salt. I’ve found that a little goes a long way in letting the flavors shine through!
Common Mistakes to Avoid
One mistake I made early on was cooking the chicken too quickly at too high a temperature. The outside would brown, but the inside remained dry. Trust me, take your time with the medium heat. It makes all the difference in keeping the chicken juicy! (See the next page below to continue…)