Description
A quick, creamy, and crowd-pleasing butter chicken made with tender seared chicken and a rich Parmesan sauce, perfect for busy weeknights.
Ingredients
- 4 boneless, skinless chicken breasts (about 1½–2 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
- 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)
Instructions
- Pat the chicken dry with paper towels and season with salt, pepper, smoked paprika, garlic powder, and onion powder.
- Heat 2 tablespoons olive oil and 1 tablespoon butter in a large skillet over medium-high heat until shimmering.
- Add the chicken in a single layer and sear for 4–5 minutes per side until deeply golden. Transfer to a plate.
- Reduce heat to medium and add remaining butter. When foamy, add onion and sauté for 3–4 minutes until soft.
- Stir in minced garlic and cook for about 30 seconds until fragrant.
- Pour in the chicken broth and scrape up browned bits from the pan. Let reduce for 1-2 minutes.
- Stir in heavy cream and Parmesan until smooth. Adjust seasoning with salt, pepper, or cayenne.
- Return the chicken to the skillet, spooning sauce over it, and reduce heat to low.
- Simmer gently for 8–10 minutes or until the chicken reaches 165°F (74°C).
- Sprinkle with chopped parsley and serve immediately.
Notes
Use freshly grated Parmesan for best melt and flavor. If using thighs, reduce simmer time slightly.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Searing
- Cuisine: American