Ingredients
Scale
- 2 large boneless, skinless chicken breasts, diced
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1 cup heavy cream or coconut milk
- 1/2 cup grated Parmesan cheese
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
- Sauté the Chicken: In a large skillet, melt the butter over medium heat. Add the diced chicken breasts and cook until golden brown and cooked through, about 5-7 minutes. Season with salt and pepper as you cook.
- Infuse Flavor with Garlic and Spices: Add the minced garlic, smoked paprika, cumin, and chili powder to the skillet. Stir well and cook for an additional minute until fragrant.
- Create the Creamy Sauce: Pour in the heavy cream or coconut milk. Stir in the grated Parmesan cheese, and simmer for 5-8 minutes until the sauce thickens slightly. Taste and adjust seasoning as needed.
- Serving: Garnish with chopped parsley and serve hot. Pair with rice, bread, or steamed vegetables for a complete meal.
Notes
- Use freshly minced garlic for a more aromatic flavor.
- Adjust the spice level with more chili powder if you prefer a kick.
- Feel free to substitute the heavy cream with Greek yogurt or coconut cream for a healthier option.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American, Texan
- Diet: Gluten-Free, Keto, Low-Carb
Nutrition
- Serving Size: 1 plate
- Calories: 520 kcal Kcal
- Sugar: 4 g
- Sodium: 560 mg
- Fat: 35 g
- Saturated Fat: 20 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 44 g
- Cholesterol: 125 mg
