Ingredients
Scale
- 4 small boneless skinless chicken breasts (about 1 1/2 lbs total)
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked or sweet paprika
- 2 tablespoons all-purpose flour (for dredging)
- 2 tablespoons olive oil
- 1 tablespoon butter
- 3–4 tablespoons butter
- 5–6 cloves garlic, minced (about 2–3 tablespoons)
- 1/2 cup dry white wine OR chicken broth
- 1 cup heavy cream or whipping cream
- 1 teaspoon Dijon mustard (optional)
- 1/3 cup grated Parmesan cheese (optional)
- Salt and pepper to taste
- 1–2 tablespoons chopped fresh parsley
- Lemon wedges for serving
Instructions
- Pat the chicken dry. Season with salt, pepper, and paprika. Lightly coat with flour, shaking off excess.
- Heat olive oil and 1 tablespoon butter in a skillet over medium-high heat. Sear chicken for 4–5 minutes per side until golden. Transfer to a plate.
- Reduce heat to medium. Add 3–4 tablespoons butter to the same pan. Once melted, add minced garlic and cook for 30–60 seconds, stirring.
- Pour in wine or chicken broth. Simmer for 2–3 minutes until reduced by half.
- Stir in cream and Dijon mustard. Simmer for 3–4 minutes until thickened. Add Parmesan (if using) and stir until melted. Season with salt and pepper.
- Return chicken to the skillet, coating it in the sauce. Simmer for 3–5 minutes until heated through. Thin sauce with broth or water if needed.
- Sprinkle with parsley and serve with lemon wedges over mashed potatoes, rice, or pasta.
Notes
- Use heavy cream for the richest sauce.
- Adjust garlic to taste.
- White wine adds depth, but chicken broth works too.
- Serve immediately for the best texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 450
- Sugar: 2g
- Sodium: 500mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 150mg