Seared chicken breasts smothered in a rich garlic-butter cream sauce infused with warm spices and finished with lemon and parsley.

4 boneless, skinless chicken breasts

2 tablespoons olive oil

1 tablespoon minced garlic

1 teaspoon paprika

½ teaspoon ground cumin

¼ teaspoon ground turmeric

¼ teaspoon ground cinnamon

1 teaspoon dried thyme

Salt and pepper, to taste

3 tablespoons unsalted butter

1 cup heavy cream

2 tablespoons chicken broth

1 tablespoon lemon juice

Fresh parsley, chopped (for garnish)

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Season chicken breasts evenly with paprika, cumin, turmeric, cinnamon, thyme, salt, and pepper.
Heat olive oil in a large skillet over medium-high heat. Add chicken and cook 5–7 minutes per side until golden and cooked through. Transfer to a plate.
In the same skillet, sauté garlic 1–2 minutes until fragrant.
Reduce heat to medium. Melt butter, then stir in heavy cream and chicken broth.
Bring sauce to a gentle simmer and cook 3–5 minutes until slightly thickened.
Return chicken to the skillet, spoon sauce over each piece, and simmer 5–7 minutes to meld flavors.
Drizzle lemon juice over the chicken, garnish with parsley, and serve immediately over rice, pasta, or with crusty bread.

Swap thighs for breasts for extra juiciness; adjust cook time.

Add bell peppers or zucchini to the skillet for a one-pan veggie boost.

Use half-and-half or milk in place of heavy cream for a lighter sauce.

Stir in ¼ cup grated Parmesan into the sauce for added richness.

For heat, add a pinch of cayenne or red pepper flakes to the sauce.

Store leftovers in an airtight container in the fridge up to 3 days; reheat over low heat with a splash of broth or cream.