Creamy Country Chicken
Indulge in the comforting flavors of "Creamy Country Chicken," a heartwarming, one-skillet dish that’s perfect for weeknight dinners or family gatherings. Tender, golden-browned chicken breasts are seasoned with paprika and black pepper, then simmered in a rich, velvety garlic cream sauce infused with fresh thyme and sautéed onions. The sauce’s luxurious blend of chicken broth and heavy cream creates the ultimate comfort food experience, while a sprinkle of fresh parsley adds a vibrant finishing touch. Serve this easy-to-make classic over fluffy mashed potatoes, warm rice, or alongside crusty bread to soak up every last drop of the sauce. Ready in just 45 minutes, this dish is a delightful blend of rustic charm and creamy decadence, bringing the taste of country cooking right to your table.
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Recipe Information
Ingredients
- 4 pieces chicken breasts (boneless, skinless)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 0.5 cup all-purpose flour
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 2 cups chicken broth
- 1 cup heavy cream
- 3 pieces garlic cloves (minced)
- 1 medium yellow onion (chopped)
- 1 teaspoon thyme (fresh, finely chopped)
- 2 tablespoons parsley (fresh, chopped for garnish)
Instructions
Season the chicken breasts with salt, black pepper, and paprika on both sides.
Dredge the seasoned chicken in flour, shaking off any excess.
Heat 2 tablespoons of olive oil and 2 tablespoons of butter in a large skillet over medium-high heat.
Sear the chicken breasts for about 4 minutes on each side, or until golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, add 1 tablespoon of butter and sauté the chopped onion until translucent, about 3 minutes.
Stir in the minced garlic and cook for an additional minute until fragrant.
Pour in the chicken broth and use a wooden spoon to scrape any browned bits from the bottom of the skillet. Let the broth simmer for 5 minutes.
Lower the heat to medium and stir in the heavy cream and chopped thyme. Mix well to combine.
Return the seared chicken breasts to the skillet, making sure they are submerged in the creamy sauce.
Cover the skillet and let the chicken cook for 15 minutes, or until the internal temperature reaches 165°F (74°C).
Taste the sauce and adjust seasoning with additional salt and pepper if needed.
Garnish with fresh parsley and serve hot over mashed potatoes, rice, or with crusty bread.
Nutrition Facts
Calories |
2827 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 170.1 g | 218% | |
| Saturated Fat | 80.5 g | 403% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 925 mg | 308% | |
| Sodium | 4082 mg | 177% | |
| Total Carbohydrate | 63.7 g | 23% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 6.1 g | ||
| Protein | 231.2 g | 462% | |
| Vitamin D | 2.3 mcg | 11% | |
| Calcium | 193 mg | 15% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 2562 mg | 55% | |
*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.
