Ingredients
Scale
- 4 boneless, skinless chicken breasts, cut into chunks
- 2 tablespoons butter
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat a large skillet over medium heat and melt butter.
- Add chicken chunks and cook until golden brown. Remove and set aside.
- In the same skillet, sauté diced onion until translucent. Add garlic and cook for 1 minute.
- Pour in heavy cream, paprika, thyme, salt, and pepper. Stir well and simmer for 5 minutes until sauce thickens.
- Return chicken to the skillet, coat with sauce, and cook for an additional 5 minutes until heated through.
- Garnish with fresh parsley and serve hot with sides of your choice.
Notes
- Use full-fat heavy cream for a richer sauce.
- You can add a touch of cayenne pepper for extra spice.
- Serve with rice or bread to soak up the sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American, Tex-Mex
- Diet: Comfort food
Nutrition
- Serving Size: 1 plate
- Calories: 450 Kcal
- Sugar: 4g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 120mg