Ingredients
- 1 ½ teaspoons garlic 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 A Crowd Favorite
Pro Kitchen Tips
- Simmer the sauce gently to allow the flavors to blend well without burning.
- Taste the sauce before serving and adjust seasoning with salt or a splash of lemon juice if needed.
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 blend for the sauce, 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 internal temperature hits 165°F (74°C). When it’s done, transfer the chicken to a plate and cover it loosely with foil to keep warm. Give the skillet a quick wipe to clean it out.
Step 3
Turn the heat down to medium-low and melt the butter in the same skillet. Add the reserved spices and stir them into the butter. Slowly pour in the heavy cream in two parts, stirring as you go. Let the sauce simmer gently until it thickens a bit, which should take around 3 minutes.
Step 4
Finally, plate the chicken and spoon the creamy sauce over the top before serving.
