Description
Juicy chicken seared until golden and finished in a glossy, Parmesan-enriched cream sauce with smoky paprika and garlic.
Ingredients
- 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 ground black pepper
- 1/2 teaspoon salt (adjust to taste)
- A pinch of cayenne pepper (optional)
Instructions
- Pat chicken dry and season both sides with salt, pepper, smoked paprika, garlic powder, and onion powder.
- Heat olive oil and 1 tablespoon butter in a large oven-safe skillet over medium-high until hot.
- Add the chicken and sear 4–5 minutes per side until golden and nearly cooked through. Transfer to a plate.
- Reduce heat to medium and add remaining butter and onion. Sauté 3–4 minutes until soft.
- Stir in garlic and cook 30 seconds until fragrant.
- Pour in chicken broth and scrape the bottom of the skillet to lift the fond.
- Add heavy cream and Parmesan, stirring until smooth and thickened.
- Nestle the chicken back into the skillet and spoon sauce over each piece.
- Reduce to low and simmer gently 8–10 minutes until internal temperature reaches 165°F (74°C).
- Sprinkle with chopped parsley and serve immediately.
Notes
For a lighter sauce, use half-and-half instead of heavy cream. Adjust seasoning as desired, especially when adding Parmesan.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Skillet Cooking
- Cuisine: American