Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon red pepper flakes (optional for heat)
- 1 cup heavy cream
- 4 tablespoons unsalted butter
- 1/2 cup grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
Instructions
- Pat the chicken breasts dry and season generously with salt, pepper, garlic powder, paprika, and red pepper flakes.
- Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 6-7 minutes per side until golden brown and cooked through. Remove from skillet and set aside.
- In the same skillet, lower the heat and add the butter. Once melted, pour in the heavy cream, stirring constantly to combine. Add Parmesan cheese and stir until the sauce is smooth and creamy. Adjust seasoning with salt and pepper as needed.
- Slice the cooked chicken and return it to the skillet. Coat the chicken with the creamy sauce, simmering for a few minutes to meld flavors. Garnish with chopped parsley.
- Serve hot with rice, crusty bread, or your favorite sides.
Notes
- For extra flavor, add a pinch of red pepper flakes or cayenne pepper in the sauce.
- Use chicken thighs for juicier, more flavorful meat—adjust cooking time accordingly.
- If sauce thickens upon chilling, add a splash of cream or broth during reheating to restore creaminess.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Nut-Free
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal Kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 35 g
- Saturated Fat: 21 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 45 g
- Cholesterol: 150 mg