Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- Salt and black pepper to taste
- 4 tablespoons butter
- 1 large onion, sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 cup shredded cheddar cheese
- 1 cup heavy cream
- Fresh parsley for garnish
Instructions
- Dip each chicken breast in the seasoned flour mixture, ensuring an even coat.
- In a large skillet, heat 2 tablespoons of butter over medium heat.
- Add the chicken breasts and cook until golden brown on both sides, about 4-5 minutes per side. Set aside.
- In the same skillet, add remaining butter.
- Sauté the sliced onions and peppers until softened and caramelized, about 8 minutes.
- Add heavy cream to the skillet with vegetables.
- Stir in shredded cheddar cheese until melted and smooth.
- Season with additional salt and pepper if needed.
- Return the cooked chicken breasts to the skillet, nestling them into the sauce and vegetables.
- Simmer for 5-7 minutes until the chicken is heated through and flavors meld together.
Notes
- Pound the chicken breasts to an even thickness for uniform cooking.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a skillet or microwave, adding a splash of milk to maintain moisture.
- This dish pairs well with creamy mashed potatoes or a fresh side salad.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 piece of chicken with sauce
- Calories: 620 Kcal
- Sugar: 3g
- Sodium: 770mg
- Fat: 40g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 1g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 150mg