Ingredients
Scale
- 2 boneless, skinless chicken breasts (about 1 lb)
- >Salt and freshly ground black pepper, to taste
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 3 cloves garlic, minced
- 1 cup chicken broth
- ½ cup heavy cream
- 2 tbsp all-purpose flour
- 1 tsp dried thyme
- 1 tsp onion powder
- Fresh parsley, chopped (for garnish)
Instructions
- Season chicken breasts with salt and pepper.
- In a large skillet over medium-high heat, add olive oil and sear chicken for 5–6 minutes per side until golden and cooked through. Remove and set aside.
- Reduce heat to medium, add butter, garlic, thyme, and onion powder; sauté 1 minute until fragrant.
- Whisk in flour until fully incorporated, then gradually stir in chicken broth, scraping up browned bits.
- Reduce heat to low, stir in heavy cream. Simmer 3–4 minutes until slightly thickened.
- Return chicken to skillet, spooning gravy over top. Simmer 2 more minutes.
- Garnish with fresh parsley and serve over rice or mashed potatoes.
Notes
- For a gluten-free version, substitute flour with cornstarch (1 tbsp cornstarch mixed with 2 tbsp cold water).
- Swap heavy cream with full-fat coconut milk for a dairy-free option.
- Add sautéed mushrooms or peas for extra texture and flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Standard
Nutrition
- Serving Size: 1 chicken breast + ¼ gravy + ½ cup rice
- Calories: 420 Kcal
- Sugar: 3 g
- Sodium: 620 mg
- Fat: 26 g
- Saturated Fat: 14 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 110 mg
