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
  • 1/2 cup grated Parmesan cheese
  • 1 tsp dried oregano
  • 1 tbsp fresh lemon juice
  • Fresh parsley, chopped for garnish

Instructions:

  1. Pat the chicken thighs completely 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 until it shimmers.
  3. Add chicken and sear for 5-7 minutes per side until a mahogany-colored crust forms and the chicken is cooked through; remove to a plate and set aside.
  4. Lower the heat to medium and melt the butter in the same pan.
  5. Add the minced garlic and sauté for about 1 minute until fragrant and pale golden.
  6. Pour in the heavy cream and dried oregano, scraping up the brown bits (fond) from the bottom of the pan.
  7. Simmer the sauce for 3-5 minutes until it begins to thicken and bubble gently.
  8. Stir in the Parmesan cheese until melted and smooth.
  9. Return the chicken and any accumulated juices to the pan, spooning the sauce over the meat for 2 minutes before serving.