To start off, take your chicken breasts and season them generously with salt, pepper, garlic powder, onion powder, smoked paprika, and oregano. I always give the chicken a good pat to press the seasoning in—trust me, this will help the flavors stick better. It’s all about building that flavor right from the start!

Heat your olive oil in a large skillet over medium-high heat. Once the oil is hot, add the chicken breasts and cook for about 4-5 minutes on each side. You're looking for that golden, crispy outside. Don’t overcrowd the pan, or the chicken won’t sear properly, so it’s best to do this step in batches if necessary.

As the chicken cooks, the kitchen will start to smell amazing. You’ll know it’s ready to flip when the sides of the chicken start to turn a nice golden brown.

Once your chicken is browned and cooked through, remove it from the pan and set it aside. It’s time to make the sauce that’ll bring everything together. In the same skillet (without washing it—don’t you dare!), add a tablespoon of butter. Let it melt and then pour in the chicken broth. Give it a good scrape with a wooden spoon to loosen up all those tasty bits left in the pan from searing the chicken.

Now, stir in the heavy cream and let it simmer for about 5 minutes. You want the sauce to thicken slightly and develop a smooth texture. Once it’s nice and creamy, return the chicken breasts to the pan. Coat them in that rich sauce, and cook for an additional 2-3 minutes until everything is warm and cozy.

Now, it’s time to plate up! I like to serve this American Chicken with a side of mashed potatoes, rice, or some sautéed vegetables—anything that’ll soak up that creamy sauce. You could even serve it over a bed of pasta if you're in the mood for something extra comforting.