Ingredients:

  • 1.5 lb boneless skinless chicken breasts, sliced into thin cutlets
  • 1 tsp paprika
  • 1 tsp onion powder
  • 1/2 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 3 tbsp unsalted butter
  • 4 cloves garlic, minced
  • 1/2 cup heavy cream
  • 1 tbsp fresh lemon juice
  • 1 tbsp fresh parsley, chopped
  • 1 tbsp oil

Instructions:

  1. Pat the chicken cutlets completely dry with paper towels. In a small bowl, mix the paprika, onion powder, salt, and pepper, then coat both sides of the chicken evenly.
  2. Heat 1 tbsp of oil in a 12-inch skillet over medium-high heat. Add chicken in a single layer and cook for 5–7 minutes per side without moving them until a mahogany crust forms and internal temperature reaches 165°F. Transfer chicken to a plate to rest.
  3. Reduce heat to medium and add butter to the same pan. Once foaming, stir in the minced garlic for 30–60 seconds until fragrant.
  4. Pour in the heavy cream and lemon juice, scraping the bottom of the pan to release the browned bits. Simmer for 2 minutes until the sauce thickens slightly.
  5. Return the chicken to the pan, spoon the sauce over the meat, and garnish with chopped parsley.