Ingredients
- For the Chicken:
- 4 boneless, skinless chicken breasts (or thighs)
- Salt and black pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 2 tablespoons olive oil or butter
- For the Sauce:
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 1 teaspoon dried Italian seasoning
- 1 tablespoon fresh parsley, chopped (plus more for garnish)
- 1 teaspoon lemon juice (optional, for brightness)
- Optional Additions:
- 1 cup spinach or kale, chopped
- ½ cup sun-dried tomatoes, chopped
Instructions
- Prepare the Chicken:
- Season the chicken with salt, pepper, garlic powder, and paprika.
- Heat olive oil or butter in a large skillet over medium-high heat.
- Cook the chicken for 4–5 minutes per side, or until golden brown and cooked through (165°F/74°C internal temperature). Remove from the skillet and set aside.
- Make the Sauce:
- In the same skillet, reduce heat to medium and add minced garlic. Sauté for 1 minute until fragrant.
- Pour in the chicken broth and deglaze the skillet by scraping any browned bits from the bottom.
- Stir in the heavy cream, Parmesan cheese, and Italian seasoning. Simmer for 3–4 minutes until the sauce thickens slightly.
- Combine Everything:
- Return the chicken to the skillet and spoon the creamy sauce over it.
- If using spinach or sun-dried tomatoes, add them now and let them wilt/cook for 2–3 minutes.
- Add lemon juice if desired for a hint of brightness.
- Serve:
- Garnish with fresh parsley and serve hot with rice, mashed potatoes, or pasta.
This dish is creamy, flavorful, and quick—perfect for busy weeknights.