Protein

• 24 oz boneless, skinless chicken breasts (Perfect for tenderness; small chicken breasts work great for even cooking.)
• 0.25 cup unbleached all-purpose flour (To create a light crust; you can use gluten-free flour for a gluten-free version.)
• 4 tbsp extra virgin olive oil (For searing; avocado oil is another great option.)
• 1 tbsp butter (Adds richness to the sauce; feel free to use a plant-based alternative if needed.)
• 3 cloves garlic (minced) (Provides aromatic depth; you can substitute with shallots if you like.)
• 0.5 cup sweet onion (Chopped; to bring out sweet flavors; yellow onions are an excellent substitute if you can’t find sweet onions.)
• 1 tbsp paprika (sweet/regular) (This is your flavor star; smoked paprika gives an extra depth of flavor to the dish.)
• 0.25 tsp cayenne pepper (Optional, but it adds a nice kick; adjust based on your heat preference.)
• 0.5 tsp salt (To enhance flavors; always taste and adjust.)
• 0.25 tsp pepper (For seasoning; freshly ground pepper elevates the dish.)
• 0.5 cup chicken stock (To build the sauce; homemade stock adds great depth, but store-bought is convenient.)
• 0.5 cup heavy cream (For creaminess; you can use coconut cream for a dairy-free option.)
• 0.25 cup freshly grated Parmesan (A delicious finishing touch; vegan cheese can work as a substitute for a plant-based version.)
• 4-5 sprigs fresh thyme (Adds a fragrant herbaceous note; you can replace it with dried thyme if fresh isn’t available.)