Ingredients
- 4 boneless skinless chicken breasts
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp paprika (smoked or sweet)
- 1 tbsp olive oil (for searing)
- 1/2 cup unsalted butter (softened)
- 4 garlic cloves (minced)
- 1 tsp Dijon mustard
- 1 tsp red pepper flakes (adjust to taste)
- 1 tbsp fresh parsley (chopped, plus extra for garnish)
- 1 tsp fresh dill (chopped, optional)
- Juice of 1 lemon (approximately 2 tbsp)
- 1/2 cup chicken broth (or substitute with water)
- 1/2 cup heavy cream
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Instructions
- Season the chicken with salt, black pepper, and paprika.
- Heat olive oil in a large skillet over medium-high heat.
- Sear the chicken until golden brown, about 5 to 7 minutes per side.
- Remove and let the chicken rest.
- In the same skillet, melt the butter and scrape up brown bits from the pan.
- Add minced garlic and sauté until fragrant.
- Stir in Dijon mustard and red pepper flakes.
- Add parsley, dill (if using), chicken broth, and lemon juice. Simmer.
- Stir in heavy cream and let it thicken slightly.
- Return chicken to the skillet, spoon sauce over, and simmer for 2 to 4 minutes.
- Garnish with extra parsley and serve.
Notes
- For a lighter option, consider substituting half of the butter with light butter or margarine.