Description
Tender shredded chicken simmered in a rich, creamy sauce with garlic and onion, perfect for serving over rice, pasta, or in sandwiches.
Ingredients
- 2 pounds boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 2 cups chicken broth
- 1/2 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1/4 cup fresh parsley, chopped (for garnish)
Instructions
1. Pat chicken breasts dry and season both sides with salt, pepper, and paprika.
2. Heat olive oil in a large pot over medium-high heat. Sear chicken for 2–3 minutes per side until lightly golden. Remove and set aside.
3. Reduce heat to medium and sauté chopped onion until softened, about 5–7 minutes. Add garlic and cook for 1 minute until fragrant.
4. Return chicken to the pot and pour in chicken broth. Bring to a gentle simmer, then cover and cook on low for 15–20 minutes until chicken is cooked through (165°F).
5. Remove chicken and shred using two forks into bite-sized pieces.
6. Stir heavy cream into the broth and let simmer for 2–3 minutes to slightly thicken.
7. Return shredded chicken to the pot and stir to coat in the creamy sauce. Warm through for 2–3 minutes.
8. Taste and adjust seasoning if needed. Garnish with chopped parsley and serve hot.
Notes
Searing the chicken adds extra depth of flavor but can be skipped for convenience.
This dish pairs well with rice, pasta, mashed potatoes, or sandwich rolls.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
You can add mushrooms or spinach for extra texture and nutrition.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 2g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 48g
- Cholesterol: 145mg