👩🍳 Instructions
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1
Pat chicken pieces dry with paper towels and season generously with salt and pepper.
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2
Heat olive oil and butter in a large skillet or Dutch oven over medium-high heat. Add chicken in batches and sear for 3-4 minutes per side until golden brown. Remove chicken and set aside.
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3
Reduce heat to medium. Add diced onion to the pan, scraping up any browned bits. Sauté for 5-7 minutes until softened. Stir in minced garlic and dried thyme; cook for 1 minute until fragrant.
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4
Sprinkle flour over the vegetables and stir constantly for 1-2 minutes. Gradually whisk in chicken broth until smooth and slightly thickened, bringing it to a gentle simmer.
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5
Pour in heavy cream and stir. Simmer for 2-3 minutes until the sauce coats the back of a spoon. Stir in Parmesan cheese until melted and smooth. Season with salt, pepper, and red pepper flakes if desired.
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6
Return seared chicken to the skillet, folding it into the sauce. Simmer for 3-5 minutes until chicken is cooked through and the sauce is fully integrated. Garnish with fresh chopped parsley before serving.
💡 Notes
Serve over rice, mashed potatoes, or noodles. Leftovers store well in an airtight container in the fridge for 3-4 days. For best texture, avoid freezing cream-based sauces.
🥗 Nutrition (per serving)
Calories
420 kcal
Protein
35g
Total Fat
25g
Saturated Fat
12g
Carbs
15g
Fiber
1g
Sugar
2g
Sodium
550mg
Cholesterol
110mg
