Description
A rich and creamy butter chicken dish that’s easy to prepare, perfect for weeknight dinners.
Ingredients
- 4 boneless, skinless chicken breasts (about 1 1/2–2 lb) or thighs
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter, divided
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/4 cup grated Parmesan cheese
- 1 tablespoon fresh parsley, chopped (plus extra for garnish)
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt (adjust to taste)
- A pinch of cayenne pepper (optional, for heat)
Instructions
- Pat the chicken dry with paper towels. Season evenly with salt, pepper, smoked paprika, garlic powder, and onion powder.
- Heat a large oven-safe skillet over medium-high heat. Add olive oil and 1 tablespoon butter. When the butter foams, add the chicken. Sear without moving for 4–5 minutes until golden, then flip and sear the other side for 4–5 minutes.
- Transfer chicken to a plate.
- Lower heat to medium. Add remaining 2 tablespoons butter to the skillet. Add the chopped onion and sauté until soft, about 4–5 minutes.
- Stir in minced garlic and cook 30–45 seconds until fragrant.
- Pour in the chicken broth and scrape up the browned bits from the bottom of the pan. Let the broth reduce for 1–2 minutes.
- Stir in the heavy cream and grated Parmesan. Whisk until smooth and slightly thickened, about 1–2 minutes.
- Return the seared chicken to the skillet, nesting in the sauce. Reduce heat to low and simmer gently for 8–10 minutes until cooked through.
- Remove from heat, sprinkle with chopped parsley, and rest for 2 minutes before serving.
- Spoon extra sauce over the chicken before serving.
Notes
For a lighter version, swap half the cream for half-and-half. Serve over mashed potatoes or noodles to soak up the sauce.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Searing and simmering
- Cuisine: American