Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 3 tablespoons unsalted butter
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Season chicken breasts with salt, pepper, paprika, and thyme. Sauté in a skillet with 1 tablespoon butter over medium-high heat until golden and cooked through, about 6-7 minutes per side. Remove and set aside.
- In the same skillet, melt the remaining butter and cook the diced onion until translucent, about 3-4 minutes. Add minced garlic and cook for another minute.
- Pour in heavy cream and bring to a simmer. Stir in Parmesan cheese until the sauce thickens slightly and becomes creamy. Adjust seasoning with salt and pepper.
- Slice the cooked chicken and add it back to the skillet, coating it in the sauce. Let simmer for a couple of minutes. Garnish with chopped parsley and serve hot.
Notes
- Use cooked leftover chicken for a quicker meal; add it at the end to reheat in the sauce.
- For a lighter variation, substitute heavy cream with Greek yogurt or a dairy-free cream alternative.
- Add vegetables like spinach, mushrooms, or bell peppers for extra flavor and nutrition.
- Serve with rice, noodles, or crusty bread to soak up the creamy sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 450 Kcal
- Sugar: 4g
- Sodium: 450mg
- Fat: thirty grams
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 135mg