Ingredients
- 1 ½ teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- 1 teaspoon Spanish smoked sweet paprika
- ½ teaspoon Creole seasoning
- 1 pound boneless, skinless chicken breasts, butterflied
- 2 tablespoons grapeseed oil
- 2 tablespoons butter
- ½ cup heavy cream, or more as needed
Why This Dish Is Worth Trying
Practical Cooking Tips
- Let the sauce simmer gently to blend all the flavors well.
- Avoid overcooking the chicken to keep it tender and moist.
Step 1
Mix together the garlic powder, onion powder, chili powder, sweet paprika, and Creole seasoning in a small bowl. Set aside about 2 teaspoons of this spice mix for later, then sprinkle the rest evenly over both sides of the chicken breasts.
Step 2
Heat some oil in a large skillet over medium heat. Once hot, add the chicken and cook for about 4 minutes on each side, or until the chicken reaches an internal temperature of 165°F (74°C). When it’s done, transfer the chicken to a plate and cover it loosely with foil to keep warm. Wipe out the skillet with a paper towel.
Step 3
Turn the heat down to medium-low, then melt the butter in the same skillet. Add the reserved spice mix and give it a quick stir. Slowly pour in the heavy cream in two parts, stirring as you go. Let the sauce simmer gently until it thickens up a bit, which should take around 3 minutes.
Step 4
Serve the chicken with the creamy sauce spooned over the top.
