Step 1: Slice your chicken breasts horizontally to about 1/2 an inch thick. This isn’t optional – thick chicken equals raw centers or dried-out edges. Nobody wants that.

Step 2: Mix all your dry seasonings with the flour in a shallow dish. This is your flavor base, so be generous.

Step 3: Cover each piece of the chicken in the flour mix, shaking off any excess. You want coverage, not a flour mountain.

Step 4: Get your skillet hot with oil and butter over medium-high heat. When the butter foams up, add your chicken. Don’t crowd the pan – work in batches if you need to.

Step 5: Cook for 4-5 minutes on the first side until it’s golden brown. Flip and cook another 3-4 minutes until it hits 165°F inside. Pull it out and keep it warm.

Step 6: In the same pan (don’t wash it!), toss in your minced garlic. Cook for 30 seconds until it smells amazing. Don’t let it burn or it’ll taste bitter.

Step 7: Pour in your chicken broth and scrape up all those browned bits. Let it bubble for 2 minutes to reduce.

Step 8: Turn the heat down to medium-low and slowly add your cream and mustard. Whisk constantly so it doesn’t curdle on you.

Step 9: Whisk in the Parmesan until fully melted. Season with salt and pepper to taste.

Step 10: Put the chicken back in and spoon that sauce all over it. Let it simmer for 2-3 minutes to warm through.

Step 11: Kill the heat, add your parsley and lemon juice. That’s it – dinner’s done.