1 teaspoon dried Italian herbs (or 1 tablespoon fresh herbs)
1/4 cup grated Parmesan cheese
Fresh basil leaves for garnish (optional)
Instructions
In a large skillet, heat the olive oil over medium-high heat. Season the chicken breasts with salt, pepper, garlic powder, and onion powder. Add the chicken to the skillet and cook for about 6-7 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the balsamic vinegar and chicken broth. Bring to a simmer, scraping up any browned bits from the bottom of the pan.
Reduce the heat to low and stir in the heavy cream and dried Italian herbs. Let the sauce simmer for about 3-4 minutes until it thickens slightly.
Stir in the grated Parmesan cheese until melted and smooth.
Return the chicken to the skillet, coating it in the creamy balsamic sauce. Cook for an additional 2-3 minutes to heat through.
Serve the chicken drizzled with the sauce and garnish with fresh basil leaves if desired.
Notes
For a lighter version, substitute half of the heavy cream with Greek yogurt.
You can also add sautéed mushrooms or spinach to the sauce for extra flavor and nutrition.