Ingredients:
1 tablespoon olive oil
1 tablespoon unsalted butter
4 boneless, skinless chicken breasts, pounded to even thickness
1 teaspoon paprika
Salt and black pepper to taste
2 teaspoons garlic powder
1 teaspoon onion powder
1/2 teaspoon dried oregano
1 cup heavy cream
1/4 cup chicken broth
2 tablespoons freshly grated Parmesan cheese
Chopped parsley, for garnish
Directions:
In a large skillet, heat the olive oil and butter over medium heat.
Season the chicken breasts with paprika, salt, black pepper, garlic powder, onion powder, and oregano. Add to the skillet and cook until golden brown and cooked through, about 4-5 minutes per side. Remove chicken from skillet and set aside.
To the same skillet, add the heavy cream and chicken broth, scraping up any browned bits from the bottom of the pan. Bring to a simmer.
Stir in the Parmesan cheese until melted and the sauce is slightly thickened, about 2 minutes.
Return the chicken to the skillet and spoon the sauce over the top. Cook for an additional 1-2 minutes, or until heated through.
Garnish with chopped parsley before serving.
Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes
Kcal: 450 kcal | Servings: 4 servings