Ingredients
Scale
- 4 boneless, skinless chicken breasts
- Salt and freshly ground black pepper to taste
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- Fresh parsley, chopped (for garnish)
- Optional: red pepper flakes for added spice
Instructions
- Season the chicken breasts with salt, black pepper, garlic powder, paprika, and dried thyme. Set aside.
- Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and sear for 5-7 minutes per side until golden brown and cooked through. Remove and set aside.
- In the same skillet, melt the butter over medium heat. Add red pepper flakes if desired, then pour in the chicken broth and scrape up browned bits. Simmer for 2 minutes.
- Stir in heavy cream and cook until the sauce thickens slightly, about 3-5 minutes. Adjust seasoning with salt or pepper as needed.
- Return chicken to the skillet, spooning sauce over it. Simmer together for 2-3 minutes. Garnish with chopped parsley and serve hot with rice or mashed potatoes.
Notes
- For extra flavor, consider adding a pinch of red pepper flakes to spice up the sauce.
- Use fresh herbs to maximize flavor in the sauce and garnish.
- Leftovers can be stored in an airtight container for up to 3 days and reheated gently.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: High-Protein
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal Kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 36 g
- Saturated Fat: 20 g
- Unsaturated Fat: 12 g
- Trans Fat: 1 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 44 g
- Cholesterol: 150 mg
