Ingredients
Scale
- 4 boneless, skinless chicken breasts or thighs
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup unsalted butter
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper
- Fresh parsley, chopped (for garnish)
- Optional: a squeeze of lemon juice for added brightness
Instructions
- Pat the chicken dry, season with salt, pepper, and optional spices like paprika. In a large skillet, heat olive oil over medium-high heat. Sear chicken for 4-5 minutes per side until golden brown and cooked through. Remove from skillet and set aside.
- In the same skillet, melt butter over low heat. Add minced garlic and sauté until fragrant, about 30 seconds. Stir in smoked paprika, cumin, chili powder, and salt. Slowly pour in heavy cream, stirring continuously to create a smooth sauce. Let simmer for 2-3 minutes until slightly thickened.
- Return the cooked chicken to the skillet, spooning the sauce over each piece. Simmer for an additional 5 minutes. Garnish with chopped parsley and optional lemon juice before serving.
Notes
- Use fresh garlic for maximum flavor and aroma.
- Adjust spice levels to your taste, adding more chili powder or cayenne for heat.
- If you prefer a thicker sauce, simmer longer or add a teaspoon of cornstarch mixed with water.
- For dairy-free options, substitute heavy cream with coconut cream and butter with vegan butter or olive oil.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing, simmering
- Cuisine: American, Texan-inspired
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 plate
- Calories: 520 kcal Kcal
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 38 g
- Saturated Fat: 21 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 40 g
- Cholesterol: 130 mg