Description
A hearty, creamy skillet dish featuring tender chicken pieces smothered in a rich, buttery sauce—comfort food elevated with Tex‑style warmth.
Ingredients
1 lb boneless, skinless chicken breasts or thighs, cut into bite‑size pieces
Salt and freshly ground black pepper, to taste
2 Tbsp olive oil
3 Tbsp unsalted butter, divided
1 small onion, finely chopped
2 cloves garlic, minced
1 cup heavy cream
½ cup chicken broth
1 tsp Dijon mustard
½ tsp smoked paprika
¼ tsp garlic powder
¼ tsp onion powder
Pinch of cayenne pepper (optional, for heat)
2 Tbsp chopped fresh parsley (for garnish)
Instructions
Season chicken pieces with salt and pepper.
In a large skillet over medium-high heat, heat olive oil. Add chicken and sear for 4–5 minutes until golden and cooked through. Remove chicken and set aside.
Lower heat to medium, add 1 Tbsp butter and sauté onion until softened, about 3–4 minutes. Add garlic and cook 30 seconds until fragrant.
Pour in chicken broth, using a spoon to scrape up browned bits from the pan.
Stir in heavy cream, Dijon mustard, smoked paprika, garlic powder, onion powder, cayenne (if using), and 1 Tbsp butter. Simmer 2–3 minutes until the sauce thickens slightly.
Return chicken to the skillet and stir to coat in the sauce. Simmer another 2 minutes to warm through and meld flavors.
Stir in remaining 1 Tbsp butter for a smooth, glossy finish.
Garnish with chopped parsley and serve warm.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
