4 boneless, skinless chicken breasts (sliced thin or pounded to even thickness)
1 tsp garlic powder
To taste: Salt and black pepper
2 tbsp olive oil or melted butter
¼ cup unsalted butter (for the sauce)
4 cloves garlic, minced
½ cup chicken broth or dry white wine
1 cup shredded mozzarella cheese (or Monterey Jack)
2 tbsp fresh parsley, finely chopped
Instructions
1. Season and Sear the Chicken
Pat the chicken breasts dry with paper towels. Season both sides evenly with the 1 teaspoon of garlic powder, salt, and black pepper.
Heat the 2 tablespoons of olive oil (or melted butter) in a large skillet over medium-high heat.
Add the chicken breasts to the skillet and sear for 5–6 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F / 74°C). Transfer the chicken to a plate and cover loosely with foil to keep warm.
2. Build the Garlic Butter Sauce
Reduce the skillet heat to medium and melt the remaining ¼ cup of butter.
Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to let it burn.
Pour in the chicken broth (or white wine), scraping up any browned bits from the bottom of the pan. Let the liquid simmer and reduce by half, about 3–4 minutes, creating a rich, glossy sauce.
3. Sauce, Melt, and Serve
Return the seared chicken breasts and any rested juices back into the skillet, spooning the luxurious garlic butter sauce right over the top.
Evenly sprinkle the 1 cup of shredded mozzarella cheese over each chicken breast.
Cover the skillet with a lid for 2 minutes, or pop it under the oven broiler for a moment, until the cheese is completely melted, bubbly, and blankets the chicken perfectly as shown in image_84ef10.jpg.
Garnish generously with the 2 tablespoons of fresh chopped parsley and serve immediately while piping hot!
