Ingredients
Scale
- 4 boneless, skinless chicken breasts (or thighs)
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter, divided
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/4 cup grated Parmesan cheese
- 1 tablespoon fresh parsley, chopped (plus extra for garnish)
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt (adjust to taste)
- A pinch of cayenne pepper (optional)
Instructions
- Pat the chicken dry and season both sides with salt, black pepper, smoked paprika, garlic powder, and onion powder.
- Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Sear the chicken for 4–5 minutes per side until golden and nearly cooked through. Remove and set aside.
- Reduce heat to medium. Add another tablespoon of butter and sauté the chopped onion for 3–4 minutes until soft. Add garlic and cook for 30 seconds.
- Pour in chicken broth, scraping up browned bits. Let it reduce slightly, then add heavy cream and Parmesan cheese. Stir until smooth and thickened. Add remaining butter if desired.
- Return chicken to the skillet, spoon sauce over, and simmer on low for 8–10 minutes until fully cooked and tender.
- Garnish with fresh parsley and serve hot.
Notes
- Use chicken thighs for extra juiciness and flavor.
- Adjust cayenne pepper to control heat level.
- Serve with mashed potatoes, vegetables, or warm bread.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American