Garlic Herb Roasted Chicken Breast in Creamy Sauce

Shopping list

• 2 large boneless, skinless chicken breasts — (or tenderloins)

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• 1 tbsp olive oil

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• 1 tsp paprika

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• 1 tsp garlic powder

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• 1 tsp Italian seasoning

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• 1 cup heavy cream

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• 0.5 cup chicken broth

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• 3 cloves garlic — minced

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• 2 tbsp fresh dill — finely chopped (plus extra for garnish)

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• red pepper flakes — to taste

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• salt — to taste

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• black pepper — to taste

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Step by step

1. 1

   Rub chicken breasts with olive oil, paprika, garlic powder, Italian seasoning, salt, and pepper. Sear in a skillet over medium-high heat until golden brown and cooked through (165°F / 74°C internal temp). Set aside to rest.

2. 2

   In the same skillet, reduce heat to medium and sauté minced garlic for 1 minute until fragrant. Pour in chicken broth to deglaze, then stir in heavy cream.

3. 3

   Bring to a gentle simmer for 3– 5 minutes until the sauce thickens. Stir in fresh dill, red pepper flakes, salt, and pepper.

4. 4

   Slice the rested chicken breasts into thick medallions, arrange on a serving platter, and spoon the warm creamy garlic-dill sauce generously over top!