Recipe Tips

• Use a meat thermometer to ensure the chicken is cooked thoroughly to 165°F (74°C) to avoid foodborne illness.
• If you don’t have heavy cream, you can substitute with half-and-half or whole milk, although the sauce might be slightly less creamy.
• For a richer flavor, use bone-in, skin-on chicken breasts. However, cooking time may need to be adjusted. You can also use chicken thighs.
• Make sure not to overcrowd the pan when searing chicken. This will lower the temperature of the pan and prevent the chicken from browning properly. Cook in batches if needed.
• Store leftover chicken in an airtight container in the refrigerator for up to 3 days.
• When working with hot surfaces, use oven mitts or silicone handles. Be cautious with hot oil and avoid splattering.
• Clean up the skillet promptly after cooking to prevent any sticking.
• If you don't have fresh parsley, dried parsley can be used, but use half the amount (e.g., 1/8 cup dried). Add it during the last few minutes of simmering to allow it to reconstitute in the sauce.