Season 6 chicken breasts, cut in half - lengthwise evenly with 1 ½ teaspoons saltsalt 1 ½ teaspoons pepper and 1 ½ teaspoons garlic powder. (Note: please season to your personal taste, these are just estimates)
In a large skillet, heat up 2 Tablespoons of the ¼ cup olive oil over medium-high heat.
Brown chicken on both sides in batches (about 2-3 minutes per side). Add more olive oil as needed. We’re not cooking the chicken all the way through, just getting a good color on it.
Once browned, place chicken on a rimmed baking sheet.
Add another 2 Tablespoons of oil to the pan (if necessary) and add in 1 large onion, finely diced. Over medium heat, caramelize the onions for about 5- 6 minutes (until clear and lightly browned) then add in 5 garlic cloves, minced. Cook for another minute.
Then add in 1 cup low sodium chicken stock and 2 Tablespoons Better than Bouillon chicken base. Stir together and cook down for about 10 minutes (until thick.) This will really deepen the flavors.
Then pour in 3 cups heavy cream and add ¼ teaspoon dried thyme. Stir together well then allow to thicken for about 8-10 minutes (stirring occasionally). Taste for seasoning to see if you would like additional salt and pepper.
Once thickened, turn off heat and pour cream mixture over chicken breasts in pan.
Bake at 375F degrees for 15 minutes (until chicken reaches an internal temperature of 165F degrees.)
Top with dried parsley (optional) and serve.
Notes
You can add a bunch of different variations like cheese, bacon, more spices and other things to complete this.
This dish can be made ahead of time, all the way up until you are supposed to bake it, instead cover it and refrigerate it for up to a day. Then remove, uncover, and bake as usual.
We like to serve this over a bed of fettuccini or egg noodles.
Store leftovers in an airtight container in the fridge for up to 3-4 days.