Ingredients
Scale
- 4 boneless, skinless chicken breasts or thighs
- 2 tablespoons butter
- 1 cup heavy cream
- 2 teaspoons garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- Salt and freshly ground black pepper to taste
- Fresh parsley or cilantro for garnish
- Optional: a splash of lemon juice for brightness
Instructions
- Start by seasoning your chicken breasts or thighs generously with salt, pepper, garlic powder, smoked paprika, and cumin.
- Heat a large skillet over medium-high heat and add 1 tablespoon of butter. Once melted, add the chicken and sear for about 4-5 minutes on each side until golden brown and cooked through. Remove and set aside.
- In the same skillet, add the remaining tablespoon of butter. Pour in the heavy cream and stir to combine, scraping up browned bits. Simmer for 3-4 minutes until slightly thickened.
- Return the cooked chicken to the skillet, spooning the sauce over. Simmer for an additional 2-3 minutes. Garnish with parsley or cilantro and squeeze lemon juice if desired.
Notes
- Use quality heavy cream for a rich, velvety sauce.
- Adjust spice level with more paprika or cayenne pepper for heat.
- Serve over steamed rice or with crusty bread for a complete meal.
- Can be prepared ahead and stored in refrigerator for up to 3 days.
- Reheat gently on stovetop, adding a splash of water or cream if needed.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Indian-inspired
- Diet: Dairy
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 480 kcal Kcal
- Sugar: 3 g
- Sodium: 510 mg
- Fat: 36 g
- Saturated Fat: 20 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 36 g
- Cholesterol: 125 mg