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Prepare the Chicken: Take the three chicken breasts and make several shallow, parallel cuts across the surface of each breast (scoring).

Season the Chicken: Season the scored chicken breasts generously with salt, black pepper, and paprika. Rub the seasonings evenly into the chicken, ensuring it gets into the cuts.

Pan-Sear the Chicken: In a large pan, add 1 tablespoon of butter and a bit of oil. Heat over medium-high heat until the butter is completely melted and shimmering. Place the seasoned chicken breasts into the hot pan. Add the 3 whole garlic cloves to the pan alongside the chicken. Fry the chicken on both sides until golden brown and cooked through (internal temperature reaches 165°F). Once cooked, remove the chicken breasts from the pan and set them aside on a plate.

Prepare the Sauce Base: In the same pan with the remaining pan drippings, mash the cooked garlic cloves with a fork. Add the chopped onion to the pan and stir, cooking until it turns golden brown and softens.

Build the Creamy Sauce: Pour 1 cup of chicken broth and 1 cup of heavy cream into the pan. Season the sauce with 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1 teaspoon of oregano. Stir well until all ingredients are combined and the sauce starts to thicken slightly.

Add Fresh Flavors: Squeeze the juice from half a lime into the sauce and add the chopped parsley. Stir to incorporate.

Combine and Finish: Return the cooked chicken breasts to the pan, nestling them into the creamy sauce. Use a spoon to pour the sauce over the chicken, ensuring it's well coated.

Final Cook: Cover the pan with a lid and let it cook for 5 minutes over low heat, allowing the flavors to meld and the chicken to absorb the sauce.

Serve: Remove the chicken from the pan and serve it on a plate, spooning additional creamy sauce over each breast. Enjoy!


Prepare the Chicken: Take the three chicken breasts and make several shallow, parallel cuts across the surface of each breast (scoring).

Season the Chicken: Season the scored chicken breasts generously with salt, black pepper, and paprika. Rub the seasonings evenly into the chicken, ensuring it gets into the cuts.

Pan-Sear the Chicken: In a large pan, add 1 tablespoon of butter and a bit of oil. Heat over medium-high heat until the butter is completely melted and shimmering. Place the seasoned chicken breasts into the hot pan. Add the 3 whole garlic cloves to the pan alongside the chicken. Fry the chicken on both sides until golden brown and cooked through (internal temperature reaches 165°F). Once cooked, remove the chicken breasts from the pan and set them aside on a plate.

Prepare the Sauce Base: In the same pan with the remaining pan drippings, mash the cooked garlic cloves with a fork. Add the chopped onion to the pan and stir, cooking until it turns golden brown and softens.

Build the Creamy Sauce: Pour 1 cup of chicken broth and 1 cup of heavy cream into the pan. Season the sauce with 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1 teaspoon of oregano. Stir well until all ingredients are combined and the sauce starts to thicken slightly.

Add Fresh Flavors: Squeeze the juice from half a lime into the sauce and add the chopped parsley. Stir to incorporate.

Combine and Finish: Return the cooked chicken breasts to the pan, nestling them into the creamy sauce. Use a spoon to pour the sauce over the chicken, ensuring it's well coated.

Final Cook: Cover the pan with a lid and let it cook for 5 minutes over low heat, allowing the flavors to meld and the chicken to absorb the sauce.

Serve: Remove the chicken from the pan and serve it on a plate, spooning additional creamy sauce over each breast. Enjoy!
