Ingredients
Scale
- 4 boneless, skinless chicken breasts or thighs, cut into strips
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 teaspoon paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon turmeric
- Salt and freshly ground pepper to taste
- Fresh parsley, chopped (for garnish)
- Optional: red pepper flakes for some heat
Instructions
- Start by seasoning the chicken strips with salt, pepper, paprika, cumin, and turmeric. Heat 1 tablespoon of butter in a large skillet over medium-high heat and cook the chicken until golden brown and cooked through. Remove the chicken and set aside.
- In the same skillet, add the remaining butter and sauté the minced garlic until fragrant, about 1 minute.
- Pour in the chicken broth and scrape any browned bits from the bottom of the skillet. Add the heavy cream and stir well. Bring to a gentle simmer, allowing the sauce to thicken slightly. Adjust seasoning as needed.
- Add the cooked chicken back into the skillet, ensuring each piece is coated in the sauce. Simmer for 5 minutes to meld flavors and heat the chicken thoroughly.
- Garnish with chopped parsley and serve hot over rice, mashed potatoes, or your favorite side dish.
Notes
- You can substitute chicken thighs for extra juiciness and flavor.
- For a dairy-free version, use coconut milk or a dairy-free heavy cream alternative.
- Leftovers can be stored in an airtight container for up to 3 days in the refrigerator.
- Reheat gently on the stovetop or microwave, adding a splash of broth if needed.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 450 kcal Kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 40 g
- Cholesterol: 125 mg