Ingredients
Scale
- 4 boneless, skinless chicken breasts, sliced into strips
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup unsalted butter (preferably Texas Roadhouse style)
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Fresh parsley, chopped, for garnish
- Optional: red pepper flakes for heat
Instructions
- Heat 2 tablespoons of olive oil in a large skillet over medium heat. Season the chicken strips with salt, pepper, and paprika. Cook the chicken in the hot skillet until golden brown and cooked through, about 6-8 minutes. Remove and set aside.
- In the same skillet, add the minced garlic and cook for about 30 seconds until fragrant. Add the butter and allow it to melt completely. Stir in the dried thyme and oregano, then slowly pour in the heavy cream, stirring constantly to combine. Reduce the heat to low and let the sauce simmer for 5 minutes until slightly thickened.
- Return the cooked chicken to the skillet, coating it generously with the creamy butter sauce. Cook together for another 3-5 minutes to meld the flavors. If desired, sprinkle red pepper flakes for added heat.
Notes
- Use fresh herbs for the best flavor; dried herbs provide a more concentrated taste.
- You can add vegetables like spinach or mushrooms for extra nutrition.
- Adjust the amount of red pepper flakes to control spiciness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Southern American / Texan
- Diet: Dairy may be substituted for dairy-free options
Nutrition
- Serving Size: 1 plate
- Calories: 550 Kcal
- Sugar: 3g
- Sodium: 920mg
- Fat: 45g
- Saturated Fat: 22g
- Unsaturated Fat: 20g
- Trans Fat: 1g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 125mg