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Season the Chicken: Start by seasoning the chicken breasts with a generous amount of salt and pepper. The key here is to build flavor from the very beginning.
Sear the Chicken: Heat the olive oil in a large skillet over medium heat. Once the oil is hot, add the chicken breasts and cook them until they are golden brown on both sides. This should take about 4-5 minutes per side. You’re not looking to cook them all the way through just yet—just get a nice sear.
Prepare the Sauce: Remove the chicken from the pan and set it aside. In the same skillet, add the chopped onion and sauté until softened, about 3 minutes. Add the garlic and cook for another minute, being careful not to let it burn.
Build Flavor: Stir in the oregano and paprika, letting the spices bloom in the oil and aromatics for 30 seconds to release their full flavors. This step is crucial for infusing the dish with deep, robust flavors.
Add the Broth and Cream: Slowly pour in the chicken broth, scraping up any browned bits from the bottom of the pan. These bits are packed with flavor. Let the mixture simmer for a few minutes before stirring in the heavy cream. Allow the sauce to thicken, about 5-7 minutes.
Finish the Dish: Lower the heat and stir in the Parmesan cheese. The cheese will melt into the sauce, creating a rich, velvety texture. Return the chicken breasts to the pan, spooning the sauce over them. Cover and let the chicken cook through, about 10 minutes more, until the internal temperature reaches 165°F.
Garnish and Serve: Once the chicken is cooked, garnish with freshly chopped parsley for a burst of color and freshness. Serve immediately, spooning plenty of the sauce over each portion.
Tips and Conclusion
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