Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 tablespoons unsalted butter
- 1 cup heavy cream
- 3 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley for garnish
- Cooked rice for serving
Instructions
- Season the chicken breasts with salt, pepper, smoked paprika, and thyme.
- In a large skillet, melt the butter over medium heat.
- Add the chicken breasts and cook until golden brown on both sides, about 6-8 minutes per side. Remove and set aside.
- In the same skillet, add minced garlic and cook until fragrant, about 1 minute.
- Pour in the heavy cream, stirring to combine, and bring to a simmer.
- Return the chicken to the skillet and spoon sauce over the top. Simmer for 10 minutes or until chicken is cooked through.
- Garnish with fresh parsley and serve hot over cooked rice.
Notes
- Adjust seasonings to taste; add chili flakes for a spicy kick.
- You can substitute heavy cream with coconut milk for a dairy-free version.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 plate
- Calories: 520 Kcal
- Sugar: 4g
- Sodium: 600mg
- Fat: 38g
- Saturated Fat: 21g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 125mg