Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup heavy cream
- 1/2 cup unsalted butter
- 1 tablespoon garlic, minced
- 1 tablespoon onion powder
- 1 tablespoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup fresh parsley, chopped (for garnish)
Instructions
- Pat the chicken breasts dry and season with salt, black pepper, onion powder, and smoked paprika.
- Melt 2 tablespoons of butter in a large skillet over medium-high heat.
- Add the chicken breasts and cook for 6–7 minutes per side until golden brown and fully cooked. Remove and set aside.
- In the same skillet, add the remaining butter and minced garlic. Sauté for about 1 minute until fragrant.
- Pour in the heavy cream, stirring and scraping up any browned bits from the pan.
- Add the dried oregano and adjust seasoning with salt and pepper. Simmer for 3–5 minutes until slightly thickened.
- Return the chicken to the skillet and spoon the sauce over it. Simmer for 2–3 minutes until heated through.
- Garnish with fresh parsley and serve warm.
Notes
- Do not overcook the chicken to keep it juicy.
- For extra heat, add a pinch of cayenne or red pepper flakes.
- This dish pairs well with mashed potatoes, rice, or crusty bread.
- Leftovers reheat best over low heat with a splash of cream.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American