Instructions
Step 1: Prepare the Chicken
Season chicken fillets with salt, pepper, and paprika. Heat olive oil in a pan over medium heat. Cook chicken until golden brown on both sides. Remove and set aside.
Step 2: Make the Sauce
Melt butter in the same pan, add garlic, and sauté until fragrant (don’t burn!). Pour in cream, simmer gently. Stir in Parmesan until melted and sauce thickens. Add oregano, salt, and pepper to taste.
Step 3: Combine & Serve
Return chicken to the pan, coat with sauce, and simmer until heated through and tender. Garnish with fresh parsley. Serve with your favorite sides!
Keto & Low-Carb Variations
- Replace cream with coconut cream or almond milk.
- Use a low-carb Parmesan substitute (like nutritional yeast).
- Serve over zucchini noodles or cauliflower rice.
Tips & Tricks
- Add chili flakes for extra spice.
- Fresh parsley adds a pop of color and freshness.
- Serve with steamed vegetables or a salad.
Frequently Asked Questions
- Q: Can I use boneless chicken thighs?
A: Yes! Adjust cooking time as needed. - Q: Can I make the sauce ahead?
A: Best fresh, but you can refrigerate it for up to 2 days. Reheat gently before using. - Q: Can I freeze leftovers?
A: Yes, for up to 3 months. Thaw overnight and reheat thoroughly.