Ingredients
Scale
- 4 boneless, skinless chicken breasts or thighs
- Salt and freshly ground black pepper to taste
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 4 garlic cloves, minced
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper (optional for heat)
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Fresh parsley for garnish
- Additional herbs or spices to taste (such as basil or thyme)
Instructions
- Season the chicken breasts or thighs generously with salt, pepper, paprika, and cayenne pepper. Set aside.
- Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown, about 4-5 minutes per side. Remove and set aside.
- Lower the heat, add butter to the skillet. Once melted, add minced garlic and sauté until fragrant, about 1 minute.
- Pour in the heavy cream, stirring to combine and scraping up browned bits from the pan.
- Return the chicken to the skillet, ensuring it is coated with the sauce. Sprinkle Parmesan cheese on top and simmer for 5-7 minutes until the sauce thickens slightly.
- Garnish with chopped parsley and extra herbs if desired. Serve warm over rice, pasta, or with crusty bread.
Notes
- For a lower-fat version, substitute heavy cream with Greek yogurt or use low-fat cream.
- Feel free to customize the spice level by adding more cayenne or chili flakes.
- Let the chicken rest for a few minutes after cooking to retain juiciness.
- Pair with vegetables, garlic bread, or your favorite sides for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American/International
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal Kcal
- Sugar: 3g
- Sodium: 450mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 45g
- Cholesterol: 125mg