1. Pat the chicken breasts dry with paper towels and season generously with salt and pepper on both sides.
2. Place the flour in a shallow dish and dredge each chicken breast lightly, shaking off any excess flour.
3. Heat ghee or unsalted butter in a skillet over medium-high heat until shimmering but not smoking.
4. Place the floured chicken breasts in the skillet and cook for 4-5 minutes on each side until golden brown. The chicken doesn’t need to be fully cooked at this stage.
5. Remove the chicken from the skillet and set it aside.
6. In the same skillet, reduce the heat to medium-low and add the garlic cloves. Sauté for 2-3 minutes until fragrant and lightly golden, being careful not to burn the garlic.
7. Pour in the chicken broth and deglaze the pan by scraping up any browned bits from the bottom.
8. Stir in the heavy cream or coconut milk, along with any optional seasonings like onion powder or Italian herbs. Allow the sauce to come to a gentle simmer.
9. Let the sauce simmer for 5-7 minutes, stirring occasionally, to thicken slightly.
10. Add the grated Parmesan cheese to the sauce and stir until fully melted and incorporated.
11. Return the browned chicken breasts to the skillet and spoon the sauce over them.
12. Let the chicken simmer in the sauce for an additional 5-7 minutes, or until the chicken is cooked through (internal temperature should reach 165°F or 74°C).
13. Sprinkle the dish with chopped fresh parsley and thyme in the last minute of cooking for added flavor and color.
14. Remove the skillet from heat and let it rest for a few minutes to allow the chicken to reabsorb juices and the sauce to settle.
15. Serve your Creamy Garlic Chicken with your choice of side dishes, such as mashed potatoes, pasta, rice, or crusty bread, and garnish with extra parsley, Parmesan, or lemon wedges, if desired.