Rating: 4.5 stars
14 Ratings
  • 5 star values: 11
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1

An ideal weeknight dinner that is ready in less than 20 minutes. Serve over or with noodles, rice, or potatoes. Quick, easy, and delicious. Top with chiffonade basil leaves.



Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Combine garlic powder, chili powder, onion powder, and pepper in a shallow dish. Add chicken strips and toss until coated on all sides.

  • Melt 2 tablespoons butter in a skillet over medium-high heat. Add seasoned chicken strips. Cook and stir until browned on all sides, 4 to 5 minutes. Remove cooked chicken strips from skillet and set aside.

  • Keep skillet on medium heat and pour in heavy whipping cream to deglaze skillet, scraping up all brown bits. Lower heat and simmer until sauce has reduced by half, 5 to 7 minutes. Add remaining 2 tablespoons butter and stir until melted. Add chicken back to skillet and heat until chicken is warmed thoroughly. Season with salt.

Nutrition Facts

446 calories; protein 25.4g; carbohydrates 4.4g; fat 36.5g; cholesterol 176.6mg; sodium 213.8mg. Full Nutrition