Ingredients:

  • 1.5 lbs chicken fillets, pounded to 1/2 inch thickness
  • 1 tsp smoked paprika
  • 0.5 tsp kosher salt
  • 0.5 tsp cracked black pepper
  • 2 tbsp avocado oil
  • 5 cloves garlic, freshly minced
  • 1.5 tsp red chili flakes
  • 1 tbsp salted butter
  • 1 cup heavy cream
  • 0.5 cup low-sodium chicken broth
  • 0.75 cup freshly grated parmesan cheese
  • 1 tsp fresh thyme

Instructions:

  1. Pat chicken fillets completely dry with paper towels. Season both sides evenly with smoked paprika, salt, and black pepper.
  2. Heat avocado oil in a 12-inch heavy-bottomed skillet over medium-high heat. Sear fillets for 5 minutes on one side until a deep golden crust forms. Flip and cook for another 4 minutes until the internal temperature reaches 165°F. Remove to a plate.
  3. Reduce heat to medium. Add salted butter to the same skillet. Once foaming, add minced garlic and red chili flakes. Sauté for 1 minute until fragrant but not browned.
  4. Whisk in the heavy cream and chicken broth, scraping the bottom of the pan to release the browned bits (fond). Bring to a gentle simmer for 3 minutes until slightly thickened.
  5. Gradually whisk in the grated parmesan cheese and fresh thyme. Stir until the sauce is emulsified and glossy. Return chicken to the pan, spooning the sauce over the top. Cook for 1 minute until the chicken is warmed through.