My neighbor from Germany shared this recipe with me, and now my husband can’t get enough of it!

4 boneless, skinless chicken fillets
2 tablespoons olive oil
Salt and pepper to taste
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 cup chicken broth
1/2 cup heavy cream
1 tablespoon all-purpose flour
2 tablespoons chopped fresh parsley

Preheat your oven to 400°F (200°C).

Season the chicken fillets with salt, pepper, garlic powder, onion powder, thyme, and rosemary.

Heat olive oil in a large oven-safe skillet over medium-high heat. Add the chicken fillets and sear for 3-4 minutes on each side until golden brown.

Remove the chicken from the skillet and set aside.

In the same skillet, whisk in the flour and cook for about 1 minute.

Gradually add the chicken broth, stirring constantly to avoid lumps.

Stir in the heavy cream and bring the mixture to a simmer.

Return the chicken fillets to the skillet, spoon some of the gravy over the top, and transfer the skillet to the preheated oven.

Bake for 15-20 minutes, or until the chicken is cooked through and the gravy is bubbling.

Garnish with chopped fresh parsley before serving.

For a lighter version, you can substitute the heavy cream with half-and-half or a non-dairy alternative. If you prefer a bit of heat, add a pinch of red pepper flakes to the seasoning mix. You can also experiment with different herbs like oregano or basil for a different flavor profile. For a gluten-free option, use cornstarch instead of flour to thicken the gravy.