Ingredients:

  • 1.5 lb boneless, skinless chicken thighs
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp smoked paprika
  • 2 tbsp olive oil
  • 3 tbsp unsalted butter
  • 4 cloves garlic, minced
  • 1 cup heavy cream
  • 3/4 cup Parmesan cheese, grated
  • 1 tsp dried oregano
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp lemon juice

Instructions:

  1. Pat the chicken thighs dry with paper towels and season both sides with salt, pepper, and paprika.
  2. Heat olive oil in a 12-inch skillet over medium-high heat. Sear chicken for 5–7 minutes per side until a deep mahogany crust forms and the internal temperature reaches 165°F (74°C). Remove chicken and set aside on a plate.
  3. Lower the heat to medium. Melt the butter in the same pan, scraping up the browned bits from the bottom.
  4. Stir in the minced garlic and cook for 1 minute until fragrant.
  5. Whisk in the heavy cream and dried oregano. Bring to a gentle simmer for 3–4 minutes until the sauce thickens slightly.
  6. Stir in the Parmesan cheese and lemon juice, whisking constantly until the sauce is velvety and smooth.
  7. Return the chicken and any accumulated juices to the pan, spooning the sauce over the meat.
  8. Garnish with fresh parsley and serve.