Ingredients
- 4 boneless, skinless chicken breasts
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup all-purpose flour
- 3 tablespoons olive oil
- 1 medium onion, sliced
- 2 cloves garlic, minced
- 1 1/2 cups chicken broth
- 1/2 cup heavy cream
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- Optional: fresh parsley for garnish
You can substitute the chicken breasts with thighs if you prefer a juicier cut. For a lighter version, consider using half-and-half instead of heavy cream.
Instructions
- Season the chicken breasts with salt and pepper, then dredge them in flour until fully coated.
- Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook until golden brown on both sides, about 5-7 minutes per side. Remove the chicken from the skillet and set aside.
- In the same skillet, add the sliced onion and garlic. Sauté until the onion is translucent, about 3-4 minutes.
- Pour in the chicken broth, scraping up any brown bits from the bottom of the pan. Stir in the heavy cream, paprika, and thyme. Bring the mixture to a gentle simmer.
- Return the chicken to the skillet, nestling it into the sauce. Cover and simmer on low heat for 20-25 minutes, or until the chicken is cooked through.
- Garnish with fresh parsley before serving, if desired.
Remember, cooking is all about intuition. If you feel like adding a dash more cream or a sprinkle of herbs, go for it. Channel your inner abuela and trust your senses!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International