Ingredients
Scale
- 4 boneless, skinless chicken breasts, cut into strips
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup unsalted butter
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper (optional for heat)
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Start by seasoning your chicken strips with salt, pepper, smoked paprika, onion powder, and garlic powder. Set aside.
- Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until golden brown on all sides, about 6-8 minutes. Remove and set aside.
- In the same skillet, sauté minced garlic for 1 minute until aromatic.
- Pour in heavy cream and add butter. Stir until butter melts completely and sauce begins to thicken, about 3-4 minutes. Season with salt, pepper, and cayenne if desired.
- Return cooked chicken to the skillet, coating each piece with the sauce. Simmer for 5-7 minutes to meld flavors.
Notes
- For a dairy-free version, substitute coconut cream and vegan butter.
- Ensure not to overcook the chicken to keep it tender.
- Add extra spices like cayenne for more heat or herbs for added flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American, Texan
- Diet: Dairy-Free Option Available
Nutrition
- Serving Size: 1 bowl
- Calories: 520 kcal Kcal
- Sugar: 4 g
- Sodium: 620 mg
- Fat: 38 g
- Saturated Fat: 22 g
- Unsaturated Fat: 14 g
- Trans Fat: 1 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 40 g
- Cholesterol: 125 mg