Pat the chicken dry with paper towels to ensure a perfect sear.

Season both sides generously with salt, pepper, and paprika.

Heat the olive oil in a large skillet over medium-high heat.

Add the chicken and cook for 4-5 minutes per side, or until golden brown. Remove from the skillet and set aside.

In the same skillet, lower the heat to medium and add the chopped onion. Sauté for 2-3 minutes until softened.

Stir in the minced garlic and cook for another 30 seconds until fragrant.

Add the amarillo peppers, cumin, and turmeric to the skillet, stirring to coat the onions and garlic in the spices.

Pour in the chicken broth, scraping the bottom of the pan to deglaze and release all the flavorful bits.

Bring the mixture to a gentle simmer and let it cook for 5-7 minutes, allowing the flavors to meld.

Carefully transfer the sauce to a blender and blend until smooth. (Alternatively, use an immersion blender directly in the skillet.)

Return the sauce to the skillet and stir in the heavy cream, creating a luscious, creamy consistency.

Add the seared chicken back into the skillet, spooning the sauce over the top to coat.

Cover and simmer on low heat for 10-12 minutes, or until the chicken is fully cooked and tender.

Stir in the lemon juice just before serving to brighten the flavors.

Plate the chicken with a generous pour of sauce over each piece.

Pair with steamed rice, quinoa, or roasted vegetables for a complete meal.

Garnish with fresh cilantro, queso fresco, or chili flakes for an extra pop of flavor.

For an even richer flavor, let the chicken marinate in the seasonings for 15-20 minutes before cooking. This simple step takes the dish to the next level!