About this recipe
Pan-seared chicken breasts coated in paprika and Italian herbs, finished in a rich garlic cream sauce. Tender, juicy, and aromatic, it's ideal for a weeknight dinner or special lunch.
Prep
—
Cook
15m
Serves
Rating
—
Ingredients
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2 large boneless, skinless chicken breasts — (or tenderloins)
1 tbsp olive oil
1 tsp paprika
1 tsp garlic powder
1 tsp Italian seasoning
1 cup heavy cream
0.5 cup chicken broth
3 cloves garlic — minced
2 tbsp fresh dill — finely chopped (plus extra for garnish)
red pepper flakes — to taste
salt — to taste
black pepper — to taste
Instructions
Step by step
- 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
In the same skillet, reduce heat to medium and sauté minced garlic for until fragrant. Pour in chicken broth to deglaze, then stir in heavy cream.
- 3
Bring to a gentle simmer for 3– until the sauce thickens. Stir in fresh dill, red pepper flakes, salt, and pepper.
- 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!
Per serving
serves 2AI estimate only — not medical advice. Figures are approximations based on standard ingredient data and may vary by brand, portion size and preparation. Always double-check if cooking for allergies, diabetes, or strict dietary needs.
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A short voice memory — Mum reading the recipe out, a grandparent sharing the story behind it, a tip whispered while cooking. Up to ~60 seconds.
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Edit on 2026-08-24
Edited 8/24/2026, 4:32:23 PM
