Season your chicken cutlets with salt, pepper, garlic powder, and paprika. Then heat the olive oil and butter in a large skillet over medium-high heat.

Lay the chicken in the pan and let it sizzle away for about 4-5 minutes per side. You’re aiming for golden brown outsides and juicy, fully cooked insides (165°F if you’re checking).

Top each piece with a slice of fresh mozzarella, cover the pan for a minute or two, and watch that cheesy magic happen. Once melted, pop the chicken on a plate and set it aside.

2. Stir Up That Dreamy Basil Cream Sauce

Using the same skillet (because ain’t nobody got time for extra dishes), add your minced garlic and let it cook for about 30 seconds until it smells absolutely divine.

Pour in the chicken broth and scrape up all those tasty browned bits from the bottom — flavor city!

Next, stir in the heavy cream, Parmesan, Italian seasoning, salt, black pepper, and a pinch of red pepper flakes if you’re feeling a little spicy. Simmer for 2-3 minutes until it’s slightly thickened.

Now, toss in that fresh chopped basil. Give it a stir and just breathe in the aroma. You’re basically a chef now.

3. Put It All Together

Nestle your chicken back into the skillet and lovingly spoon that creamy basil sauce all over it. Let everything simmer together for another 2-3 minutes so the flavors get nice and cozy.

Serve immediately over pasta, rice, or just with a nice chunk of crusty bread to soak up every drop. (Highly recommend.)