Description

Juicy, pan-seared chicken breasts are smothered in a rich, velvety garlic-Parmesan cream sauce in this easy one-skillet dinner that’s perfect for weeknights or impressing guests.

Ingredients

2 boneless, skinless chicken breasts, halved horizontally (to make 4 steaks)

1 tsp salt

¼ tsp freshly cracked black pepper

1 tsp sweet paprika

1 tsp onion powder

1 tsp dried thyme

¼ cup plain (all-purpose) flour

1 tbsp olive oil

1 tbsp unsalted butter

For the Sauce:

1 tbsp unsalted butter

1 tbsp freshly minced garlic

½ cup chicken stock

300 ml thickened (heavy) cream

1 tsp Dijon mustard

½ cup grated Parmesan cheese

Sea salt flakes, to taste

Freshly cracked black pepper, to taste

To Serve:

Mashed potatoes, steamed rice or pasta

Steamed greens

1 tbsp finely chopped flat-leaf parsley

Lemon wedges

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Instructions

Season chicken with salt, pepper, paprika, onion powder, and thyme.
Coat each piece of chicken in flour, pressing to adhere.
Heat olive oil and 1 tbsp butter in a large skillet over medium-high heat.
Cook chicken for 5–6 minutes, turning once, until cooked through. Transfer to a plate.
In the same pan, melt remaining 1 tbsp butter and sauté minced garlic for 30 seconds.
Add chicken stock and simmer for 1–2 minutes to reduce slightly.
Stir in cream and Dijon mustard. Reduce heat and simmer for 2 minutes until thickened.
Mix in Parmesan cheese and season with salt and pepper.
Return chicken to the pan and simmer for 2–3 minutes until heated through.
Serve with mashed potatoes, pasta, or rice, steamed greens, chopped parsley, and lemon wedges.

Notes

Add red pepper flakes or cayenne for a spicy twist.

Use rosemary or basil instead of thyme for a different herb flavor.

Parmesan can be swapped for Asiago or Pecorino Romano.

Works well with pork chops or salmon as a protein alternative.

For a low-carb version, skip the flour and serve with cauliflower mash or zucchini noodles.

Store leftovers in the fridge for up to 3 days and reheat gently on the stovetop with a splash of cream or broth.

Prep Time: 5 minutes
Cook Time: 15 minutes
Category: Dinner
Method: Pan-Seared
Cuisine: American

Nutrition

Serving Size: 1 chicken breast with sauce
Calories: 480
Sugar: 1g
Sodium: 580mg
Fat: 35g
Saturated Fat: 18g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 6g
Fiber: 0g
Protein: 35g
Cholesterol: 145mg