Description
A delightful, flavor-packed meal that combines butter, garlic, and herbs for a quick and comforting chicken dish.
Ingredients
- 4 boneless, skinless chicken breasts (about 1.5-2 lbs total, pounded to even 3/4-inch thickness if needed)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika (smoked or sweet)
- 1 tablespoon olive oil (for searing)
- 1/2 cup unsalted butter (1 stick)
- 4 cloves garlic (minced)
- 1 teaspoon Dijon mustard
- 1 teaspoon red pepper flakes (adjust to taste)
- 1 tablespoon fresh parsley (chopped, plus extra for garnish)
- 1 teaspoon fresh dill (optional but recommended)
- 2 tablespoons lemon juice (from 1 lemon)
- 1/2 cup chicken broth (or water)
- 1/2 cup heavy cream
Instructions
- Prep the chicken: If the chicken breasts are thicker than 3/4 inch, pound them to an even thickness. Pat dry and season both sides with salt, pepper, and paprika.
- Sear the chicken: Heat a skillet over medium-high heat with olive oil. Add the chicken and cook for 4-5 minutes until golden brown. Flip and cook for another 4-5 minutes. Remove and set aside.
- Make the sauce: In the same skillet, reduce heat and add butter, melting it completely. Stir in garlic and cook for 1-2 minutes until fragrant. Add Dijon mustard, red pepper flakes, parsley, and dill.
- Combine: Add lemon juice, chicken broth, and heavy cream, stirring continuously. Simmer for 2-3 minutes until slightly thickened.
- Cook the chicken: Return chicken to skillet and spoon sauce over to coat. Cover and cook for 8-10 minutes until the internal temperature reaches 165°F.
- Serve: Garnish with fresh parsley and serve hot, drizzled with the sauce.
Notes
Pounding the chicken helps with even cooking. Allow it to rest after cooking for juicier bites.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Searing
- Cuisine: American