Description
A delightful dish that embodies the rich flavors typical of Texas cuisine, offering a satisfying taste with common pantry ingredients.
Ingredients
Scale
- 4 skinless chicken breasts or thighs, boneless
- 4 cloves garlic, minced
- 1 cup chicken stock
- 4 tablespoons butter, divided
- 1 teaspoon dried parsley
- A pinch of salt and freshly ground black pepper
- 2 tablespoons honey
- 1 teaspoon paprika
- Optional: caramelized onions for garnish
- Optional: shredded Monterey Jack or cheddar cheese
Instructions
- Sprinkle salt, black pepper, and paprika evenly over both sides of the chicken pieces.
- Heat a large pan over medium heat. Add 2 tablespoons of butter and let it melt, then cook the chicken for about 5-6 minutes on each side until fully cooked and browned.
- Remove the chicken from the pan and set aside.
- Melt the remaining 2 tablespoons of butter in the same pan, add minced garlic, and sauté for 30-60 seconds until fragrant.
- Pour in chicken stock and honey, scraping up any browned bits from the bottom.
- Return cooked chicken to the pan and spoon sauce over it, cooking uncovered for 5-7 minutes until thickened.
- If using cheese, sprinkle on top and cover briefly to let it melt.
- Finish by sprinkling dried parsley and adding caramelized onions if desired.
Notes
For best results, use a meat thermometer to ensure chicken is cooked to 165°F (75°C). Adjust sweetness or spice level to personal preference.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 340
- Sugar: 6g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 34g
- Cholesterol: 70mg