Description
Tender, pan-seared chicken breasts in a rich garlic-herb sauce and melted cheddar cheese, perfect over mashed potatoes or rice.
Ingredients
Scale
- 4 pieces boneless skinless chicken breasts (pounded to 1/2 inch)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika
- 2 tablespoons all-purpose flour
- 3 tablespoons unsalted butter (divided)
- 1 medium yellow onion (finely diced)
- 3 cloves garlic (minced)
- 1 cup chicken broth (low sodium)
- 1 cup heavy cream
- 1 cup shredded sharp cheddar cheese
- 1 tablespoon fresh parsley (chopped)
Instructions
- Pat chicken dry, season with salt, pepper, garlic powder, and paprika, then dust lightly with flour.
- Sear chicken in 1 tbsp butter over medium-high heat for 4-5 minutes per side until golden; remove and set aside.
- Add remaining butter to pan, sauté onion until soft, add garlic for 30 seconds, then deglaze with chicken broth.
- Stir in heavy cream, simmer for 3-4 minutes to thicken slightly, and taste for seasoning.
- Return chicken to pan, sprinkle with cheddar cheese, cover, and cook on low for 3-5 minutes until chicken reaches 165°F; garnish with parsley.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 1
Keywords: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet with a splash of broth to maintain sauce consistency. Do not freeze as the dairy sauce may separate.