Grab the chicken, sprinkle salt, pepper, and garlic powder.

Rub it in. Not like a massage… just coat it.

I usually forget to season one side and then flip it like “oh wait—hold on—let me fix that.”

If that happens to you, totally fine.

Heat your pan. Add butter or oil.

When it’s hot enough (you should hear that little sizzling greeting), place the chicken in.

Try not to overcrowd the pan — they deserve space.

Cook 5–6 mins per side for breasts, 6–7 for thighs.

You want golden brown.

Not burnt, not pale. That nice “oh hello” golden color.

Once it’s done, take the chicken out and keep it on a plate.

Don’t clean the pan — the brown bits are like… bonus flavor diamonds.

Add another spoon of butter to the same pan.

Throw in the garlic. Smell that? That’s the good stuff.

Cook it for about a minute.

Don’t let it burn — burnt garlic tastes like sadness.

Sprinkle flour over the garlic and mix it in.

It’ll look weird for like five seconds, a kinda paste-y blob. Totally normal.

Pour in the broth slowly while stirring.

This is the “sauce begins to be sauce” moment.

When the broth looks smoother, pour the cream in… slowly.

It’ll start turning into that creamy dream mixture.

Add chili flakes, herbs, salt, pepper.

Taste it.

And if something feels “ehh…”, fix it. Cooking is forgiving.

Put the chicken back in and let everything simmer together for 6–8 minutes.

The sauce gets thicker… the chicken soaks in flavor… Everything smells incredible.

If the sauce becomes too thick, add a splash of milk or water.

If it’s too thin, simmer longer.

Tiny squeeze of lemon.

Some parsley if you have it.

Done.

Take a second to admire it — you made THAT.