Chicken with Milk

Marinating the Chicken In a bowl, combine the milk, lemon juice, garlic powder, salt, and black pepper. Add the chicken breasts and marinate for at least 30 minutes or up to 4 hours in the refrigerator.

Sautéing the Onion and Garlic In a large skillet, melt the butter over medium heat. Add the diced onion and minced garlic. Sauté until the onion is translucent and the garlic is fragrant, about 5 minutes.

Cooking the Chicken Remove the chicken breasts from the marinade, shaking off any excess. Add the chicken to the skillet and cook until browned on both sides, about 5 minutes per side.

Simmering the Chicken Add the chicken broth, dried thyme, dried rosemary, paprika, salt, and black pepper to the skillet. Bring to a simmer, then reduce the heat to low. Cover and cook for 20 minutes or until the chicken is cooked through and tender.

Reducing the Sauce Remove the chicken from the skillet and set aside. Increase the heat to medium-high and bring the liquid to a boil. Cook until the liquid has reduced by half, about 5 minutes.

Finishing the Dish Stir in the heavy cream and cook for an additional 2 minutes. Return the chicken to the skillet and coat it with the sauce. Cook for another 2 minutes or until the chicken is heated through.

Serving the Dish Serve the chicken with the creamy sauce and any desired side dishes. Enjoy!