Description
A delicious and easy recipe combining juicy chicken with a rich and creamy sauce, perfect for weeknight dinners or impressing guests.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
- 1 tablespoon olive oil
- ½ cup unsalted butter (softened)
- 4 garlic cloves, minced
- 1 teaspoon Dijon mustard
- 1 teaspoon red pepper flakes
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon fresh dill (optional)
- Juice of 1 lemon
- ½ cup chicken broth
- ½ cup heavy cream
Instructions
- Pat chicken breasts dry with paper towels and season generously with salt, black pepper, and paprika.
- Heat a large skillet over medium-high heat and add olive oil. Cook chicken for 4-5 minutes on each side until golden brown, then set aside.
- Reduce heat to medium, add butter to the skillet, and let it melt. Stir in minced garlic and cook for 1-2 minutes.
- Add Dijon mustard, red pepper flakes, parsley, and dill, stirring to combine.
- Pour in lemon juice, chicken broth, and heavy cream, stirring to create a smooth sauce. Simmer for 2-3 minutes.
- Return chicken to the skillet, coat with sauce, cover, and cook for an additional 8-10 minutes until internal temperature reaches 165°F (74°C).
- Garnish with additional parsley and serve hot.
Notes
Make sure chicken is at room temperature before cooking for even cooking. Adjust red pepper flakes for spice level. For thicker sauce, simmer longer after adding cream.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Searing and Simmering
- Cuisine: American