Ingredients
- 1.5 lbs boneless, skinless chicken breasts or thighs, cut into even pieces
- Salt and pepper, to taste
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp paprika (smoked or sweet)
- 2 tbsp olive oil
- 4 tbsp butter
- 4 cloves garlic, minced
- 1/2 cup chicken broth or stock
- 1/2 cup heavy cream or half-and-half
- 1 tsp Dijon mustard (optional)
- 1/2 cup grated Parmesan cheese
- Chopped fresh parsley or chives for garnish
Instructions
- Season chicken with salt, pepper, garlic powder, onion powder, and paprika.
- Heat olive oil in a large skillet over medium-high heat. Sear chicken for 4–5 minutes per side until golden. Remove and set aside.
- In the same skillet, melt butter. Add minced garlic and sauté until fragrant, about 30 seconds.
- Deglaze pan with chicken broth, scraping up browned bits. Bring to a simmer.
- Stir in cream and Dijon mustard if using. Whisk in Parmesan cheese until sauce is smooth and slightly thickened.
- Return chicken to skillet and spoon sauce over. Simmer for 3–5 minutes until chicken is cooked through and coated with sauce.
- Garnish with parsley or chives and serve hot.
Notes
- Use thighs for juicier chicken; breasts work well if not overcooked.
- Add mushrooms or lemon juice for variation.
- Reheat gently with a splash of broth or cream to maintain sauce texture.
- Serve with mashed potatoes, rice, or vegetables to enjoy the sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 510
- Sugar: 1g
- Sodium: 520mg
- Fat: 35g
- Saturated Fat: 17g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 40g
- Cholesterol: 140mg
