Ingredients
- 4 boneless skinless chicken breasts or thighs
- 3 tbsp unsalted butter, divided
- 1 tbsp olive oil
- 4 garlic cloves, minced
- 1 tsp fresh rosemary, chopped (or 1/2 tsp dried)
- 1 tsp fresh thyme, chopped (or 1/2 tsp dried)
- 2 tbsp lemon juice or white wine
- 1 cup chicken broth
- 1/2 cup heavy cream or half‑and‑half
- 1/4 cup Parmesan cheese, freshly grated
- Salt and black pepper to taste
- Optional: 1/4 tsp hot sauce or smoked paprika
Instructions
- Season chicken with salt, pepper, and smoked paprika if desired.
- Heat 1 tbsp butter and olive oil in a skillet over medium heat. Sear chicken 5 minutes per side until golden and nearly cooked. Remove and set aside.
- Add remaining butter to the skillet. Sauté garlic until fragrant.
- Stir in rosemary and thyme, allowing the herbs to release their aroma.
- Deglaze the pan with lemon juice or white wine, scraping up browned bits.
- Add chicken broth and bring to a simmer.
- Return chicken to skillet, nestling it into the simmering sauce until fully cooked.
- Lower heat and stir in cream and Parmesan until sauce is smooth.
- Season to taste with more salt, pepper, and optional hot sauce or smoked paprika.
- Spoon sauce over chicken and serve hot.
Notes
- Use Greek yogurt mixed with herbs for a tangy, lighter sauce.
- Thighs can be juicier than breasts in this recipe.
- Add mushrooms or spinach for extra veggies.
- Squeeze in extra lemon juice at the end for a tangier flavor.
- Thicken sauce with a cornstarch slurry if needed.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 480
- Sugar: 2g
- Sodium: 650mg
- Fat: 33g
- Saturated Fat: 16g
- Unsaturated Fat: 14g
- Trans Fat: 0.3g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 39g
- Cholesterol: 125mg
