Saucy Seasoned Chicken
Juicy, flavorful, and irresistibly saucy, Saucy Seasoned Chicken is the perfect one-pan dinner that combines bold spices and a creamy, savory sauce. This recipe features tender, perfectly seared boneless chicken breasts seasoned with paprika, cumin, thyme, and a hint of garlic, all simmered in a luscious blend of chicken broth and heavy cream. With just 15 minutes of prep and a total cooking time of 40 minutes, this dish is ideal for busy weeknights or a cozy weekend meal. Garnish with fresh parsley for an optional burst of color and serve with your favorite sides, such as fluffy rice or crusty bread, to soak up every last drop of the rich, flavorful sauce. Simple, satisfying, and packed with spices, it’s a surefire way to elevate your chicken dinner game.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 tablespoons butter
- 3 cloves garlic cloves, minced
- 1 small onion, finely chopped
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1.25 cups chicken broth
- 0.5 cups heavy cream
- 2 tablespoons parsley, chopped (optional garnish)
Instructions
Place the chicken breasts on a cutting board and pound them to an even thickness using a meat mallet or rolling pin. This ensures they cook evenly.
Season both sides of the chicken breasts with half the paprika, cumin, thyme, salt, and black pepper.
Heat the olive oil in a large skillet over medium-high heat. Add the chicken and sear for 4-5 minutes per side, or until golden brown. Remove the chicken and set it aside on a plate.
Reduce the heat to medium and add the butter to the same skillet. Once melted, add the minced garlic and chopped onion. Cook for 3-4 minutes, stirring frequently, until the onion is softened and fragrant.
Stir in the remaining paprika, cumin, thyme, salt, and black pepper. Cook for another 30 seconds to bloom the spices.
Pour in the chicken broth and heavy cream, stirring to combine. Bring the sauce to a gentle simmer and allow it to reduce for about 5 minutes.
Return the seared chicken breasts to the skillet, nestling them into the sauce. Cover the skillet with a lid and let the chicken cook through for an additional 10-12 minutes over low heat, or until the internal temperature of the chicken reaches 165°F (74°C).
Taste and adjust the seasoning of the sauce, if needed.
Serve the chicken hot, spooning the rich sauce over each piece. Garnish with chopped parsley if desired.
Nutrition Facts
Calories |
521 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.0 g | 37% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 194 mg | 65% | |
| Sodium | 843 mg | 37% | |
| Total Carbohydrate | 4.1 g | 2% | |
| Dietary Fiber | 1.0 g | 3% | |
| Total Sugars | 1.0 g | ||
| Protein | 55.7 g | 111% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 48 mg | 4% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 601 mg | 13% | |
*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.
