Season the 1.5 pound chicken breasts with 1.5 pound chicken breasts and ½ teaspoon kosher salt and ½ teaspoon black pepper on both sides. Heat 2 tablespoons of the 3 tablespoons olive oil in a heavy-bottom skillet over medium heat.
Add chicken breast and cook until both sides are browned, and the inside is cooked through, about 12-15 minutes, depending on the thickness of your chicken breasts.
Once the chicken is done cooking, transfer it to a chopping board and rest for 5 minutes, then thickly slice it.
Wipe the pan with a paper towel, add the remaining 1 tablespoon of olive oil, and heat until hot.
Add 6 cloves garlic – finely chopped, and sauté until fragrant. Pour 1 cup chicken broth/stock, 1 teaspoon Dijon mustard, 1 cup milk (from the 1¼ cup milk), ¼ teaspoon salt, and ¼ teaspoon black pepper. Reduce the heat to low and let it simmer until the liquid starts to bubble.
Meanwhile, whisk 1/4 cup of milk with ¼ cup all-purpose flour and 1 tablespoon cornstarch. Pour in the milk cornstarch mixture; cook, whisking constantly, until the sauce starts to slightly thicken.
Stir in 1 tablespoon white balsamic vinegar and ½ cup finely grated parmesan, whisk until sauce is thick and creamy.
Add in the cooked chicken breast and cook until chicken is warm through, about 2 minutes more.
Transfer the creamy parmesan chicken to a serving dish. Sprinkle some more Extra grated parmesan on top if desired.
Garnish with Fresh parsley leaves and enjoy!
Notes
Substitutes:
Chicken: You can switch out your protein with shrimp or salmon
Substitute the olive oil with any other oil, like grapeseed oil and avocado oil
Chicken Stock: sub with vegetable stock. Don't have any stock, use water. The flavor will vary slightly.
Milk: I used 2%. Use any other milk. Lite coconut milk will work just fine.
Storage:Place leftovers in a container and store in the fridge for up to 4 days. Reheat in the microwave when ready to eat. You can freeze for up to 3 months.