Step 1: Season the Chicken

Start by patting the chicken breasts dry with a paper towel—this helps them brown better in the pan. In a small bowl, mix together the garlic powder, onion powder, smoked paprika, cayenne pepper, salt, and black pepper. Sprinkle the seasoning mix evenly over both sides of the chicken breasts, pressing it in slightly so it adheres.

Step 2: Sear the Chicken

In a large skillet, heat 1 tablespoon of butter and 1 tablespoon of olive oil over medium-high heat. Once the butter is melted and sizzling, add the seasoned chicken breasts in a single layer. Sear them for about 4-5 minutes per side, or until they develop a golden-brown crust. The chicken should be nearly cooked through at this stage. Remove it from the pan and set it aside on a plate.

Step 3: Make the Creamy Sauce

Reduce the heat to medium and add the remaining 2 tablespoons of butter to the same skillet. Once melted, pour in the heavy cream, scraping up any browned bits from the bottom of the pan—this is where all the flavor is! Let the sauce simmer gently for 3-4 minutes, stirring occasionally. If you prefer a thicker sauce, mix 1 teaspoon of cornstarch with 2 teaspoons of water, then stir it into the sauce and let it cook for another minute.

Step 4: Combine Everything

Return the seared chicken breasts to the skillet, nestling them into the sauce. Let them simmer on low heat for about 5 more minutes, allowing the chicken to absorb the creamy flavors and finish cooking through.

Step 5: Serve and Enjoy

Once the chicken is cooked through (internal temperature should reach 165°F or 75°C), remove the pan from heat. Garnish with freshly chopped parsley and serve immediately over pasta, rice, or mashed potatoes.