Description
A comforting and indulgent one-pan meal featuring seared chicken in a rich buttery garlic sauce with Parmesan, perfect for busy nights and small gatherings.
Ingredients
Scale
- 4 boneless skinless chicken breasts (about 6 oz / 170 g each)
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon black pepper
- 1 teaspoon salt
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter (divided)
- 4 garlic cloves, minced
- 1 cup heavy cream (240 ml)
- ½ cup chicken broth (120 ml)
- 1 teaspoon Dijon mustard
- ½ cup freshly grated Parmesan cheese (about 45 g)
- Chopped fresh parsley (optional, for garnish)
Instructions
- Pat chicken breasts dry. Season with paprika, garlic powder, onion powder, salt, and pepper.
- Heat olive oil in a skillet over medium-high heat. Sear chicken for 4–5 minutes on each side until golden brown. Remove chicken and set aside.
- In the same skillet, add 2 tablespoons of butter and garlic. Sauté until fragrant (about 30 seconds).
- Add chicken broth and scrape up browned bits from the pan.
- Stir in heavy cream, Dijon mustard, and Parmesan. Cook until cheese melts and sauce thickens (3–5 minutes).
- Add remaining butter to the sauce and stir until melted.
- Return chicken to skillet, spoon sauce over, cover, and simmer on low for 10–12 minutes until chicken reaches 165°F (74°C).
- Garnish with parsley and serve directly from the skillet.
Notes
This dish is rich and high in calories; ideal for occasional indulgence. For lighter options, consider using half-and-half or Greek yogurt instead of heavy cream.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 700
- Sugar: 2g
- Sodium: 1000mg
- Fat: 52g
- Saturated Fat: 24g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: <1g
- Protein: 58g
- Cholesterol: 167mg