Ingredients:

  • 4 boneless, skinless chicken breasts (about 1.5 lbs / 680 g)
  • 1 teaspoon salt (5 g)
  • 1/2 teaspoon black pepper (2 g)
  • 1 tablespoon olive oil (15 ml)
  • 1 tablespoon unsalted butter (14 g)
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 cup (240 ml) chicken broth
  • 1 cup (240 ml) heavy cream
  • 1 teaspoon dried thyme (1 g)
  • 1/4 teaspoon paprika (1 g)
  • 1 cup (100 g) shredded cheddar cheese
  • 1/2 cup (50 g) grated Parmesan cheese
  • 2 tablespoons fresh parsley, chopped (optional for garnish)

Instructions:

  1. Season chicken breasts with salt and pepper. Heat olive oil in the skillet over medium heat. Sear chicken for 5 minutes per side, until golden brown. Remove and set aside.
  2. In the same skillet, melt the butter. Add diced onion, sauté until translucent (about 3–4 minutes). Stir in minced garlic and cook for an additional minute.
  3. Pour in chicken broth, heavy cream, thyme, and paprika. Whisk to combine.
  4. Return seared chicken breasts to the skillet. Spoon sauce over chicken and bring to a gentle simmer.
  5. Preheat oven to 375°F (190°C). Sprinkle cheddar and Parmesan cheese evenly over chicken and sauce.
  6. Transfer skillet to preheated oven and bake for 15-20 minutes, until cheese is bubbly and golden brown. Optional: Broil for the last 2–3 minutes for extra color.
  7. Remove from oven, let cool for a few minutes, and garnish with fresh parsley before serving.