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4 boneless chicken breasts or thighs

1 tbsp olive oil

2 tbsp butter

4–5 garlic cloves, minced

1 cup chicken broth

1 cup heavy cream

1/2 cup grated Parmesan cheese

1/2 tsp paprika

Salt and black pepper, to taste

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1. Season the chicken with salt, pepper, and paprika.

2. Heat oil and butter in a skillet over medium-high heat.

3. Sear the chicken for 4–5 minutes per side until golden and cooked through. Remove and set aside.

4. In the same skillet, sauté the garlic for 30 seconds.

5. Deglaze the pan with chicken broth, scraping up any brown bits.

6. Add the heavy cream and Parmesan cheese, stirring until the sauce thickens slightly.

7. Return the chicken to the skillet and simmer for 5 minutes until fully coated and heated through.

8. Serve hot with your choice of sides.

You can substitute the cream with coconut cream for a dairy-free option.

Add red pepper flakes for a spicy kick.

Store leftovers in an airtight container and reheat on low heat.