Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 1 large onion, finely chopped
- 4 garlic cloves, minced
- 1 tablespoon paprika
- 1 teaspoon cayenne pepper (adjust to taste)
- 1 teaspoon ground cumin
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and black pepper to taste
- Fresh parsley or cilantro for garnish
Instructions
- Season the chicken pieces with salt, pepper, paprika, cayenne, and cumin. Toss to coat evenly.
- Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chicken and cook until golden brown and cooked through, about 6-8 minutes. Remove and set aside.
- Melt the butter in the same skillet. Add the chopped onion and cook until translucent, about 3-4 minutes. Stir in the garlic and cook for another minute.
- Pour in heavy cream and bring to a gentle simmer. Stir in Parmesan cheese until the sauce thickens slightly. Season with salt and pepper as needed.
- Return the chicken to the skillet, stirring to coat with the sauce. Heat everything through for 2-3 minutes. Add hot sauce or lemon juice for extra flavor if desired.
Notes
- Adjust the cayenne pepper to control spice level.
- Use freshly grated Parmesan for a creamier sauce.
- If a thicker sauce is desired, simmer longer or add a teaspoon of cornstarch mixed with water.
- For a dairy-free variation, substitute heavy cream with coconut milk.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 plate
- Calories: 450 kcal Kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 40 g
- Cholesterol: 125 mg