Ingredients:

  • 1.5 lb boneless skinless chicken thighs
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tsp paprika
  • 2 tbsp olive oil
  • 3 tbsp unsalted butter
  • 4 cloves minced garlic
  • 1 cup heavy cream
  • ½ cup grated Parmesan cheese
  • 1 tsp dried oregano
  • ¼ cup fresh parsley, chopped

Instructions:

  1. Pat the chicken thighs dry with paper towels. Season both sides with salt, pepper, and paprika.
  2. Heat olive oil in a 12-inch skillet over medium-high heat until shimmering. Add chicken and sear for 5–7 minutes per side until a deep golden brown crust forms. Remove chicken to a plate.
  3. Reduce heat to medium. Add butter to the pan drippings; once foaming, add minced garlic and sauté for 60 seconds until aromatic.
  4. Pour in heavy cream and dried oregano. Simmer for 3 minutes, scraping the bottom of the pan to release the fond.
  5. Stir in Parmesan cheese until melted and smooth. Return chicken and rested juices to the pan, spooning sauce over the meat for 2 minutes until thickened.
  6. Garnish with chopped fresh parsley before serving.