Creamy Paprika Chicken

Ingredients

• 4 chicken breasts (about 1.5 pounds total)
• 1 teaspoon salt
• 2 tablespoons paprika
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 cup chicken broth
• 1 cup cream (heavy or half-and-half)
• 1/2 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

1. Season both sides of the chicken breasts with salt and paprika. Ensure they are evenly coated.
2. In a large skillet, heat olive oil over medium-high heat. Once hot, add the chicken breasts and sear for about 6-7 minutes on each side, or until golden brown and cooked through (internal temperature should reach 165°F).
3. Remove the chicken from the skillet and set aside on a plate. Lower the heat to medium.
4. Add minced garlic to the skillet and sauté for about 30 seconds, just until fragrant. Be careful not to burn it.
5. Pour in the chicken broth, scraping up any brown bits from the bottom of the pan. Let it simmer for about 3 minutes to reduce slightly.
6. Stir in the cream and black pepper, mixing well. Allow the sauce to simmer for another 5 minutes until it thickens slightly.
7. Return the chicken to the skillet, coating it in the creamy sauce. Cook for an additional 2 minutes to heat through.
8. Garnish with fresh parsley before serving.

Nutrition