Season the chicken breasts generously with salt and black pepper.
2. Sear the Chicken:
Heat olive oil and butter in a large skillet over medium-high heat. Add the chicken breasts and cook 5–7 minutes per side, until golden brown and cooked through (internal temp 165°F / 74°C). Remove chicken from the skillet and set aside.
3. Make the Garlic Sauce:
In the same skillet, add minced garlic and sauté for 30 seconds until fragrant. Pour in chicken broth and heavy cream, stirring to combine. Add paprika and Parmesan if using. Simmer gently for 3–5 minutes until the sauce thickens slightly.
4. Combine & Finish:
Return the chicken to the skillet, spooning sauce over each piece. Simmer for an additional 2–3 minutes to allow flavors to meld.
5. Serve:
Garnish with fresh parsley and serve hot with rice, pasta, or steamed vegetables.
Tips & Variations
For extra flavor, add a splash of white wine to the sauce before adding cream.
Swap heavy cream for coconut milk for a dairy-free version.
Add sautéed mushrooms or spinach for a heartier dish.
