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 and simmer gently. Stir in Parmesan until melted and sauce thickens. Add oregano, salt, and pepper to taste.
Step 3: Combine and Serve
Return chicken to the pan, coating it in the sauce. Simmer a few minutes until heated through and flavors meld. Garnish with fresh parsley. Serve immediately!
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.
- Garnish with fresh parsley for a pop of color.
- Serve with steamed vegetables or a salad.
Frequently Asked Questions
- Q: Can I use boneless chicken thighs?
A: Yes! Adjust cooking time accordingly. - Q: Can I make the sauce ahead?
A: Yes, store in an airtight container for up to 2 days. Reheat gently before using. - Q: Can I freeze leftovers?
A: Yes, freeze for up to 3 months. Thaw overnight and reheat thoroughly.