Ingredients
Method
Instructions
- Heat a large skillet over medium-high heat. Add 1 tablespoon of butter and allow it to melt. Season the chicken pieces with salt, pepper, paprika, garlic powder, and onion powder.
- Add the seasoned chicken to the hot skillet and cook for 5-7 minutes, until golden brown on all sides. Remove the chicken from the skillet and set aside.
- Add the remaining 2 tablespoons of butter to the same skillet. Add the diced onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
- Pour in the chicken broth, scraping any browned bits from the bottom of the pan. Bring to a simmer and reduce heat to medium.
- Return the cooked chicken to the skillet. Stir in the heavy cream and simmer for 5-7 minutes until the sauce thickens slightly and the chicken is cooked through.
- Taste and adjust seasoning as needed. Garnish with fresh parsley before serving.
Notes
Don't overcrowd the skillet when cooking chicken. Use room temperature chicken for even cooking. Scrape browned bits from pan for maximum flavor. For thicker sauce, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir in during last minute.
