# What You’ll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts
02 - 1 teaspoon salt
03 - 0.5 teaspoon black pepper
04 - 0.5 teaspoon garlic powder
→ Sauce
05 - 1 tablespoon olive oil
06 - 3 cloves garlic, minced
07 - 1 cup heavy cream
08 - 0.5 cup chicken broth
09 - 0.5 cup freshly grated Parmesan cheese
10 - Zest and juice of 1 large lemon
11 - 1 teaspoon Dijon mustard
12 - 1 teaspoon dried Italian herbs
13 - 2 tablespoons fresh parsley, chopped
→ Topping
14 - 0.25 cup grated Parmesan cheese
15 - 2 tablespoons gluten-free or all-purpose flour (optional, for thickening)
# Step-by-Step Guide:
01 - Preheat oven to 400°F. Lightly grease a 9x13-inch baking dish.
02 - Pat chicken breasts dry and evenly season both sides with salt, black pepper, and garlic powder. Arrange chicken in the prepared baking dish.
03 - In a medium saucepan over medium heat, warm olive oil. Add minced garlic and sauté until fragrant, approximately 1 minute.
04 - Add heavy cream, chicken broth, 0.5 cup Parmesan, lemon zest and juice, Dijon mustard, and dried Italian herbs. Simmer while stirring frequently for 2–3 minutes.
05 - For a thicker consistency, whisk flour with 2 tablespoons water to form a slurry. Stir slurry into sauce and cook 1–2 minutes more until thickened.
06 - Pour the creamy sauce evenly over chicken breasts. Sprinkle remaining 0.25 cup Parmesan cheese over the top.
07 - Bake uncovered for 30–35 minutes until chicken reaches an internal temperature of 165°F and the crust is lightly golden.
08 - Garnish hot chicken with chopped fresh parsley before serving.
