Five Star Chicken
Elevate your weeknight dinner game with this luxurious Five Star Chicken recipe, a creamy and flavorful dish that's sure to impress. Succulent boneless chicken breasts are pan-seared to golden perfection, then simmered in a rich, velvety Parmesan cream sauce infused with garlic, onion, fresh lemon juice, and a hint of thyme. The addition of heavy cream, chicken broth, and a touch of paprika brings depth and balance to the dish, while a sprinkle of fresh parsley adds a vibrant finish. Ready in just 45 minutes, this dish is perfect for serving over mashed potatoes, rice, or pasta, making it a versatile yet elegant option for family meals or entertaining guests. Whether you're craving comfort food or hosting a dinner party, this Five Star Chicken will quickly become a household favorite.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 3 tablespoons extra virgin olive oil
- 2 tablespoons unsalted butter
- 4 cloves garlic cloves, minced
- 1 medium yellow onion, finely chopped
- 1 cup chicken broth
- 0.75 cup heavy cream
- 0.5 cup grated Parmesan cheese
- 2 tablespoons lemon juice, freshly squeezed
- 2 tablespoons all-purpose flour
- 1 teaspoon paprika
- 0.5 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Season the chicken breasts on both sides with salt, pepper, and paprika.
Heat 2 tablespoons of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
Add the chicken breasts to the skillet and cook for 5-6 minutes per side until browned and cooked through. Remove the chicken from the pan and set aside on a plate.
Reduce the heat to medium, then add the remaining 1 tablespoon of olive oil and 1 tablespoon of butter to the skillet.
Stir in the minced garlic and chopped onion. Cook for 2-3 minutes until softened and fragrant.
Sprinkle the flour over the onion mixture and stir well, cooking for 1-2 minutes to eliminate the raw flour taste.
Gradually whisk in the chicken broth, ensuring no lumps form. Bring the mixture to a gentle simmer.
Stir in the heavy cream, Parmesan cheese, lemon juice, dried thyme, and a pinch of salt and pepper. Let the sauce cook for 3-4 minutes while stirring constantly to thicken.
Return the cooked chicken breasts to the skillet, spooning the sauce over the chicken. Let them simmer together for 5 minutes to absorb the flavors.
Garnish with freshly chopped parsley and serve hot over mashed potatoes, rice, or pasta.
Nutrition Facts
Calories |
656 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.0 g | 51% | |
| Saturated Fat | 17.7 g | 88% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 218 mg | 73% | |
| Sodium | 943 mg | 41% | |
| Total Carbohydrate | 8.5 g | 3% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 1.8 g | ||
| Protein | 60.1 g | 120% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 158 mg | 12% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 636 mg | 14% | |
*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.
