Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley for garnish
- Optional: chili powder for a kick
Instructions
- Season the chicken breasts generously with salt, pepper, paprika, and dried thyme.
- Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 6-7 minutes per side until golden brown and cooked through. Remove and set aside.
- In the same skillet, reduce heat to medium. Add the butter and melt. Stir in minced garlic and cook until fragrant, about 1 minute.
- Pour in the heavy cream, stirring constantly. Simmer for 3-4 minutes until the sauce thickens slightly.
- Return the chicken to the skillet, spooning sauce over the top. Simmer for an additional 5 minutes to meld flavors.
- Garnish with chopped parsley and serve hot with rice, mashed potatoes, or your favorite sides.
Notes
- You can substitute chicken thighs for breasts for a juicier version. Adjust cooking time to 8-10 minutes per side.
- Use fresh garlic for the best flavor or garlic powder as a quick alternative.
- Spice up the dish with chili powder or red pepper flakes to taste.
- For a creamier sauce, add extra heavy cream or a splash of cream cheese.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 430 kcal Kcal
- Sugar: 2g
- Sodium: 300mg
- Fat: 33g
- Saturated Fat: 16g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 125mg