Chicken Fillet in Spicy Recipe, Creamy Garlic-Parmesan Sauce with Fries
There’s nothing quite like tender, juicy chicken fillets drenched in a creamy, garlicky parmesan sauce with a touch of heat. This dish is the definition of comfort food, especially when served up with a side of golden, crispy fries. Whether you’re cooking for the family or whipping up something special for guests, this recipe hits the spot every time. It’s simple, flavorful, and loaded with ingredients you probably already have in your kitchen.
Ingredients
For the Chicken:
- 4 boneless, skinless chicken breasts
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp paprika
- 1 tbsp olive oil
- 1 tbsp butter
For the Sauce:
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated parmesan cheese
- 1/2 tsp red pepper flakes (adjust to taste)
- Salt and pepper to taste
- 1 tsp parsley, chopped (optional, for garnish)
For the Fries:
- 4 large russet potatoes, peeled and cut into fries
- 2 tbsp olive oil
- Salt to taste
- Optional: garlic powder, paprika for extra flavor
Servings:
Serves 4
Prep Time: 20 minutes Cook Time: 25 minutes Total Time: 45 minutes
Instructions
1. Prep the fries: Preheat your oven to 425°F. Toss your cut potatoes in olive oil, season with salt and your preferred spices, and spread them out on a baking sheet. Bake for 25–30 minutes, flipping halfway through for an even crisp.
2. Season the chicken: Pat your chicken fillets dry, then season both sides with salt, pepper, and paprika.
3. Cook the chicken: Heat olive oil and butter in a large skillet over medium-high heat. Sear the chicken on each side for about 4–5 minutes, or until fully cooked and golden brown. Remove from pan and set aside.
4. Make the sauce: In the same pan, reduce heat to medium. Add minced garlic and sauté until fragrant (about 30 seconds). Pour in the heavy cream, stir in the parmesan cheese, and sprinkle in the red pepper flakes. Simmer until the sauce thickens slightly—about 4–5 minutes.
5. Bring it all together: Return the chicken to the skillet and coat it with the sauce. Let it simmer for another 2–3 minutes. Garnish with fresh parsley if you like.
6. Serve: Plate your creamy garlic-parmesan chicken fillets with a generous portion of hot, crispy fries. Don’t forget to spoon extra sauce over everything. Trust me, you’ll want it.
Recipe Tips
- Pound the chicken: For even cooking and a juicier bite, use a meat mallet to pound your chicken breasts to an even thickness before cooking.
- Don’t overcrowd the pan: Cook in batches if necessary to get that perfect sear.
- Cheese matters: Use freshly grated parmesan instead of pre-shredded for better flavor and melt.
- Adjust spice levels: If you’re heat-sensitive, reduce the red pepper flakes. If you’re like me and love the kick, double it.
Variations
- Make it low-carb: Skip the fries and serve this chicken over steamed broccoli, zucchini noodles, or a simple green salad.
- Add mushrooms: Toss in some sliced mushrooms when you make the sauce for an earthy twist.
- Try it with pasta: The creamy sauce pairs beautifully with linguine, penne, or even egg noodles.
- Swap the protein: This sauce works great with pork chops or even shrimp if you’re feeling adventurous.
Related Post: Juicy and Flavorful Grilled Lemon Chicken Recipe
Frequently Asked Questions
Can I use chicken thighs instead of breasts?
Absolutely. Boneless, skinless chicken thighs will work just as well and tend to be even more flavorful. Just adjust cooking time slightly depending on thickness.
How do I store leftovers?
Place any leftovers in an airtight container and refrigerate for up to 3 days. Reheat gently on the stove or in the microwave.
Can I make the sauce ahead of time?
Yes, you can make the sauce in advance and store it in the fridge for up to 2 days. Reheat over low heat, and whisk to bring it back to its creamy consistency.
Do I have to use heavy cream?
Heavy cream gives the richest texture, but you can use half-and-half or even full-fat coconut milk if you’re looking for a dairy-free option.