Preheat your oven to 375°F (190°C). Lightly grease a baking dish.
In a small bowl, combine paprika, garlic powder, onion powder, thyme, salt, and pepper. Rub the spice mixture evenly over both sides of the chicken breasts.
1 teaspoon paprika, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon dried thyme, Salt and freshly ground black pepper, 4 boneless, skinless chicken breasts
Heat olive oil in a large skillet over medium-high heat. Sear the chicken breasts for 2-3 minutes per side until lightly browned. This step adds extra flavor but isn’t necessary if you’re short on time.
1 tablespoon olive oil, 4 boneless, skinless chicken breasts
Transfer the seared chicken breasts to the prepared baking dish. Bake for 20-25 minutes, or until the internal temperature reaches 165°F (74°C).
4 boneless, skinless chicken breasts
While the chicken is baking, melt butter in a small saucepan over medium heat. Add minced garlic and sauté for about 1 minute, until fragrant. Be careful not to burn the garlic.
4 tablespoons butter, 4 cloves garlic
Pour in chicken broth and bring to a simmer. Add heavy cream and continue to simmer for 2-3 minutes, allowing the sauce to slightly thicken.
½ cup chicken broth, ¼ cup heavy cream
Stir in fresh parsley and lemon juice. Season with salt and pepper to taste.
2 tablespoons chopped fresh parsley, 1 tablespoon lemon juice, Salt and freshly ground black pepper
Once the chicken is cooked through, remove from the oven. Spoon the creamy garlic sauce generously over the Melt In Your Mouth Chicken Breast.
4 boneless, skinless chicken breasts
Serve hot with your favorite sides, such as mashed potatoes, rice, or roasted vegetables. Enjoy!
