Chicken N Golden Sauce
Infuse your dinner routine with a touch of elegance and warmth with this Chicken N Golden Sauce recipe. Perfectly seared boneless chicken breasts are nestled in a luscious, velvety sauce made with golden turmeric, rich paprika, hearty chicken broth, and a splash of lemon juice for a zesty lift. This creamy, aromatic dish is elevated with a hint of garlic, tender sautéed onions, and a silky cornstarch-thickened finish that will make you savor every bite. Ready in just 45 minutes, it's a quick yet luxurious meal ideal for busy weeknights or special occasions. Garnished with fresh parsley, this dish pairs effortlessly with fluffy rice, creamy mashed potatoes, or bright steamed vegetables. Indulge in the vibrant flavors and comforting texture of this golden-hued masterpiece, sure to impress any table.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped
- 3 pieces garlic cloves, minced
- 1 teaspoon turmeric powder
- 1 teaspoon paprika
- 1 cup chicken broth
- 0.75 cup heavy cream
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch
- 2 tablespoons water (for cornstarch slurry)
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Lightly season the chicken breasts with 0.5 teaspoons of salt and 0.25 teaspoons of black pepper on each side.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Sear the chicken breasts on both sides until golden brown, about 4 minutes per side. Remove chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil and 2 tablespoons of butter. Add the chopped onion and sauté for 3-4 minutes until softened.
Stir in the minced garlic, turmeric powder, and paprika. Cook for 1 minute until fragrant.
Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Bring the mixture to a gentle simmer.
Reduce the heat to low and stir in the heavy cream, lemon juice, remaining 0.5 teaspoons of salt, and 0.25 teaspoons of black pepper. Mix well.
In a small bowl, whisk together the cornstarch and water to create a slurry. Gradually add the slurry to the sauce, stirring constantly until the sauce thickens slightly, about 1-2 minutes.
Return the chicken breasts to the skillet, turning to coat them in the sauce. Cover and let the chicken simmer in the golden sauce for 8-10 minutes or until fully cooked through (internal temperature of 165°F/74°C).
Sprinkle the chopped parsley over the chicken and sauce before serving.
Serve hot with rice, mashed potatoes, or steamed vegetables for a complete meal.
Nutrition Facts
Calories |
2440 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 151.7 g | 194% | |
| Saturated Fat | 63.6 g | 318% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 834 mg | 278% | |
| Sodium | 3508 mg | 152% | |
| Total Carbohydrate | 22.1 g | 8% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 6.0 g | ||
| Protein | 222.1 g | 444% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 177 mg | 14% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 2417 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
