Ingredients
4 boneless, skinless chicken breasts
4 tablespoons unsalted butter
1 tablespoon olive oil
4 cloves garlic, minced
1 cup heavy cream
1/2 cup chicken broth (optional for thinning the sauce)
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika (optional for color)
1 tablespoon chopped fresh parsley (for garnish)
Instructions
Prepare the chicken:
Pat the chicken breasts dry with paper towels. Season both sides with salt, pepper, and paprika.Sear the chicken:
Heat olive oil and 2 tablespoons of butter in a large skillet over medium heat. Add the chicken breasts and sear for about 4–5 minutes per side, until golden and cooked through. Remove from skillet and set aside.Make the garlic butter sauce:
In the same skillet, melt the remaining 2 tablespoons of butter. Add minced garlic and sauté for about 30 seconds until fragrant (be careful not to burn the garlic).Add the cream:
Pour in the heavy cream and stir to combine. If you want a thinner sauce, add a splash of chicken broth. Simmer for 2–3 minutes.Return the chicken:
Place the seared chicken back into the skillet and spoon the sauce over the top. Let it simmer together for another 2–3 minutes.Garnish and serve:
Sprinkle with fresh chopped parsley. Serve hot with rice, pasta, or crusty bread to soak up the sauce!
Notes
You can substitute chicken thighs for chicken breasts if you prefer juicier meat.
Add a handful of spinach or mushrooms to the sauce for extra flavor and nutrition.
For a dairy-free version, replace the cream with coconut cream and the butter with vegan butter.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Pan-seared, stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 420 kcal
- Sugar: 1 g
- Sodium: 620 mg
- Fat: 30 g
- Saturated Fat: 16 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 0 g
- Protein: 35 g
- Cholesterol: 145 mg