Begin by heating the oil in a large skillet over medium-high heat. It’s essential to get that oil nice and hot for a glorious sear!
Take your chicken breasts and butterfly them to create two thinner pieces from each. Season with a sprinkle of salt and pepper to bring out the flavors.
Carefully place the chicken in the skillet and fry until they are golden brown on each side, around 3-4 minutes. If your skillet isn’t large enough, cook in batches to ensure even cooking. When the chicken is nearly done, toss in the minced garlic and let it cook for about a minute until it becomes fragrant.
Now, pour in the heavy whipping cream and chicken broth, then add the dried parsley, salt, and black pepper. Stir it all together and allow it to simmer on medium heat until the sauce is bubbly and slightly thickened, ensuring your chicken reaches an internal temperature of at least 165°F for safety.
If the sauce needs a little thickening, mix 1/2 teaspoon cornstarch with 1 teaspoon water and add that to the simmering beauty.
Finally, serve the creamy garlic chicken hot, with a sprinkle of fresh parsley for that lovely touch.